Millionaire's shortbread also known as Caramel shortbread in Europe is a three-layer dessert composed of Shortbread, Caramel and Chocolate. This dessert is relatievly easy to make and is super delicous .
Before you cream the butter, make sure it is at room temperature. Then using a hand or stand mixer whisk at medium-high speed until the butter is light, pale and fluffy.
Now add both sugars, the egg yolk and vanilla extract and cream at medium speed until well combined.
Gradually whisk in the flour at medium speed adding one-third of the flour each time to avoid clumps. If you can press your batter without it sticking to your finger then it is ready. If it does stick add a little more flour until you get a crumble like texture.
Now bake the shortbread in a 9 x 9 baking pan lined with parchment paper for approximately 35 to 45 minutes until the top is golden brown. Set aside and let it cool to room temperature.
Easy Caramel Recipe
In a heavy saucepan, combine all the caramel ingredients except the vanilla extract. Simmer at a medium-low heat while constantly stirring. The caramel can burn at the bottom of the pan so I find it best to use a silicone spatula to constantly scrape the bottom and avoid burning. If you slightly burn the sugar you will get some small dark lumps, don't worry they taste great :) Keep cooking until you get a light brown caramel colour and the consistency of the milk thickens.
Set aside to cool, you don't want it to set completely but if you add it too hot then the Shortbread will suck up all the caramel and you won't have a separated layer.
Now that your caramel is warm but still in a liquid state, pour it over the shortbread. Using a spatula spread it evenly and then shake the pan to get any trapped air out of the caramel. Place the two layers in to the fridge for 2 hours to cool and set.
Chocolate Swirl Layer
To avoid ghosting of the chocolate, we will temper it using a quick trick that doesn't need any special tempering experience. Place your dark or milk chocolate into a microwave save bowl. Keep 50 grams aside for tempering. Microwave and stir the chocolate in 30-second bursts until the chocolate has melted. You don't want the chocolate to burn so be conservative with your microwave zapping. Now add in the 50 grams and keep stirring the chocolate until it has cooled down to almost room temperature. Repeat the same with the white chocolate leaving 30% of the chocolate aside for tempering.
Pour the chocolate over the cooled and set caramel layer. Spread it evenly using a spatula and then shake the pan to distribute and settle.
Now randomly place dabs of white chocolate over the dark chocolate. Using a wooden skewer or chopstick draw lines through the chocolate which will create the marble swirl pattern. Set in the fridge to settle for at least 30 minutes.
Keyword: millionairs shortbread, scottish cookies, scottish shortbread, shortbread, Traditional