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+ servings

Millionaire’s Shortbread

  • Prep Time
    30 MINS
  • Cook Time
    30 MINS
  • KCals 127
  • Carbs 16G
20 Servings


For the shortbread layer

  • 100 g softened unsalted butter, plus a little extra for greasing
  • 25 g caster sugar
  • 25 g granulated sweetener
  • 150 g plain flour, sifted

For the caramel

  • 160 g sugar-free creamy toffees
  • 2 tsp light double cream alternative

For the top

  • 50 g milk chocolate, broken into pieces


  1. Preheat the oven to 160ºC and grease the cake tin with a little butter, then line the base and sides with non-stick baking paper.

  2. Put the butter, sugar and sweetener in a medium bowl and beat with an electric hand whisk or wooden spoon until light and fluffy. Add the flour and stir until combined. Squeeze the mixture together with clean hands to make a smooth ball – you may need damp hands to help bring the dough together (avoid over-handling as this may make the dough tough).

  3. Place the dough in the base of the tin and use your knuckles and fingertips to gently press it into a thin, even layer that covers the base. Prick it all over with a fork and bake for 20-25 minutes until light golden. Remove from the oven and leave in the tin to cool completely.

  4. For the caramel, put the toffees in a small saucepan over a very low heat and stir for about 2 minutes until just melted. Remove from the heat and stir until completely melted. Stir in the cream alternative. Quickly pour the caramel over the shortbread and spread it out evenly with the back of a spoon. Leave to set for about 20 minutes or until firm.

  5. Use the baking paper to transfer the caramel shortbread from the tin to a surface. Melt the chocolate in a small heatproof bowl over a small pan of simmering water, stirring until melted, then drizzle it over the caramel and leave to set. Use a large, sharp knife to cut the shortbread into twenty pieces, remove from the paper and serve.