This traditional Scottish sweetie is one oh so popular little cake and known under various names including caramel shortbread, caramel shortcake, millionaires’ shortbread and millionaires’ slice. I think the latter two are used because its so rich.
Caramel shortcake is one of my go-to recipes when I want to make a nice cake without a complicated recipe. And I have yet to meet the person who doesn’t love the combination of shortbread, caramel and chocolate!
It’s also one of the recipe that you can adjust to your own taste. Like more shortbread, thicker caramel, dark chocolate (like I used)? Just do it!
Let’s break down the process of making caramel shortcake into three simple steps: 1) making the shortbread, 2) making the caramel 3) making the chocolate topping
Let’s start with making the dough for the shortbread. You will need the following ingredients:
- 175g of plain white flour
- 125g unsalted butter, not too cold!
- 50g brown sugar
Sift the flour into a large bowl. Add the butter and rub together using your fingers. It helps when the butter doesn’t come directly out of the fridge. Add the sugar and work everything until you get a nice dough.
Bake for 20 min at 190°C (375 F) in a preheated oven, or until golden brown. Use a traditional square baking dish of 24cm in length or a round baking dish, 22cm in diameter and lined with butter. Press down the shortbread dough firmly and pierce several times with a fork.
When the shortbread is baked, take it out of the oven and allow to cool.
For the caramel
- 50g of butter
- 50g of brown sugar
- 400 ml of condensed milk
Melt the ingredients in a nonstick frying pan at medium-low heat. When the ingredients start to melt, bring to a boil over medium-high heat and allow to cook for 4 to 5 minutes until the caramel gets thick and takes a light brown or golden brown color. Stir frequently.
Take off the heat, continue to stir and let cool just a little bit. Pour over the cooled shortbread and let it cool completely. Don’t let the caramel get too dark or it will taste bitter. Be very careful, the caramel gets extremely hot!
For the chocolate topping
- 150g of milk or dark chocolate
Melt the chocolate over a bain-marie (in a bowl over a pot with simmering water) and pour over the cold caramel. Set aside and allow to cool once again. Cut into squares, slices or small pieces depending on your taste.
You can either use milk chocolate, which is traditional, or dark chocolate which I used in my recipe as it fits my taste better.
Enjoy baking and eating these deliciously rich caramel shortcakes!