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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. 

Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 28 rounds

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

  1. Preheat oven to 355 F. Grease an 11x7 in baking pan.
  2. 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.
  3. Sift flour and sugar into a medium bowl. Add butter and beat into a firm dough. Some light kneading might be necessary.
  4. Press dough into the prepared baking pan using the back of a spoon. Once in the pan, prick dough with a fork.
  5. Bake for 15-20 minutes or until pale brown in color.
  6. 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.
  7. Once shortbread is baked, cool 5 minutes in the pan and then pour caramel on top of it.
  8. Place chocolate pieces into a double boiler and melt until smooth, stirring frequently.
  9. 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.
  10. 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