When I was in London last summer, I had this delicious chocolate truffle filled with a rich creamy caramel and sprinkled with shortbread crumbs and small crispy candies. After eating it, I looked at the label on the box and saw that it was called a “Millionaire’s Shortbread Truffle”. I hadn’t heard of a “Millionaire’s Shortbread” before, but based on its truffle form, I knew it must be something delicious.
After arriving back in the US, I was looking through the Mary Berry cookbook I had picked up while travelling and to my delight I saw a recipe for Millionaire’s Shortbread. Unlike the deconstructed version I ate as a truffle, the original has a flaky, crunchy shortbread base, which is covered with a thick, chewy caramel, and topped with a thin layer of dark chocolate.
As I did a bit more research on its history and what I would need to make it, I found out that this particular treat is very popular throughout the UK and Australia. However, it originated in Scotland, which immediately reminded me of another Scottish millionaire — Donald Duck’s Uncle Scrooge.
Named after the Dickens’ character, Scrooge McDuck has had an interesting history. I can’t say I’m super familiar with him as I mostly know him from Mickey’s Christmas Carol and re-runs of Duck Tales, but mirroring his Dickens’ counterpart, Scrooge McDuck’s portrayal has changed over the years from greedy to charitable. Either way, I felt these Millionaire Shortbreads would be a fitting tribute to the World’s Wealthiest Duck.
Since this recipe is adapted from Mary Berry’s, there are a couple ingredients that might look a bit strange. First, both the shortbread base and the caramel filling call for caster sugar. This kind of sugar can be a bit expensive to purchase in the US, but you can quickly and easily make your own at home. To do this, measure out the sugar using granulated sugar and then process in the food processor for about 30 seconds. This will make the granules smaller and easier to dissolve.
The second ingredient is golden syrup, which is used in the caramel. We don’t really have a comparable product to this UK syrup, but I have seen some replacements use brown sugar and corn syrup. For my caramel, I actually found some golden syrup on Amazon that worked perfectly. The final ingredient called for is chocolate for the topping. Since it is just melted chocolate, I definitely recommend a good quality semi-sweet chocolate, such as a bar of Ghirardelli chocolate.
To make the shortbread, you’ll first make the base. The dough itself is a bit dry and firm, so don’t worry if it takes a little bit of kneading to come together. While it’s baking, you’ll want to start on the caramel. Caramel can be a bit tricky because if you’re not watching carefully, it can burn or the butter can separate. Once the shortbread is baked and the caramel is complete, pour the caramel onto the shortbread base while it’s still in the pan and let cool. While it’s cooling, melt the chocolate and pour on top. To make a swirl pattern, just drag a fork through the chocolate while it is still wet.
Millionaire’s Shortbread is traditionally served in small rectangular pieces, but given Scrooge’s love of gold coins, I decided to make my shortbreads round. Once everything has cooled and the chocolate has set, remove from the pan and place on a cutting board. Using a small round cutter, I used a 1 1/4 inch one, press straight down into the shortbread to cut out the rounds.
Once they’re in rounds, enjoy immediately or keep in the fridge for later!
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Scrooge McDuck’s Millionaire Shortbread
Shaped just like Scrooge’s favorite gold coins, these are the perfect treat for a millionaire! Gooey caramel atop a flaky shortbread, topped with delicious chocolate.
Ingredients
Shortbread Base
- 4 oz unsalted butter, soft
- 2 oz caster sugar*
- 5 oz all-purpose flour
Caramel
- 4 oz unsalted butter, cut into pieces
- 3 oz caster sugar*
- 2 tablespoons golden syrup
- ½ of 397g can, ~198.5g sweetened condensed milk
Chocolate Topping
- 4 oz good quality semi-sweet chocolate broken into pieces
*granulated sugar can be used, just process it in a food processor for 30 seconds to make it into caster sugar
Instructions
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Preheat oven to 355 F. Grease an 11×7 in baking pan.
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If using granulated sugar, place all 5 oz of sugar into a food processor. Process on high for about 30 seconds. Measure out sugar for the base and caramel into two bowls.
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Sift flour and sugar into a medium bowl. Add butter and beat into a firm dough. Some light kneading might be necessary.
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Press dough into the prepared baking pan using the back of a spoon. Once in the pan, prick dough with a fork.
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Bake for 15-20 minutes or until pale brown in color.
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While shortbread is baking, make the caramel. Place butter, sugar, syrup, and condensed milk into a small saucepan and heat over medium low until melted. Bring mixture to a boil and let bubble for about 10 minutes, stirring constantly, until it becomes caramel colored.
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Once shortbread is baked, cool 5 minutes in the pan and then pour caramel on top of it.
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Place chocolate pieces into a double boiler and melt until smooth, stirring frequently.
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Pour melted chocolate over the caramel in a thin layer. Use a spatula to smooth if necessary. Before it hardens, gently drag a fork through the chocolate to make a swirl pattern. Leave the chocolate to set.
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Remove shortbread from pan and place onto a cutting board. Using a round cutter, about 1 ¼ inch in diameter, cut shortbread into small rounds.
Recipe Notes
Adapted from Fast Cakes by Mary Berry