I know Millionaire Shortbreads seem like quite a daunting recipe to try as there are multiple stages but you shouldn’t worry. Each layer on it’s own is very simple and you don’t need any fancy equipment.
If you have made any of my shortbread recipes so far, we are using the exact same method. As it’s a Gingerbread Millionaire I have added a few festive spices to go with the gingerbread theme. As always when baking these type of biscuits, your house will smell wonderful.
Next the caramel, now don’t panic is really is simple. Add all of the ingredients to the bowl, slowly bring up the heat and then you stir and wait. The mixture will quickly go from a very pale colour to a lovely caramel brown and will thicken slightly. Every time I make a caramel at home I use this recipe and I boil it for 6 minutes exactly and then take it off. I have put 6-8minutes in the instructions as it will vary depending on the heat you are using and the thickness of your pan!
Lastly you need to melt some chocolate and stir in a ginger twist. The chocolate can be melted in the microwave using short bursts and stirring in between if you want to but I prefer to use a bain marie. This is basically just a heat proof bowl on top of a saucepan of barely simmering water. I find doing it this way you have more control over your chocolate and can make sure that it does not burn. Be careful not to have the water boiling too hard otherwise you may get residual water from the steam in the bowl. Water and chocolate do not mix well! Stir the ginger powder in right at the end, once the chocolate is completely melted!
This is a brilliant bake to take to a friends house for dinner, gift in a hamper or sell in a festive bake sale. Wherever you take it I am sure the recipients will love it!
P.S It’s only 34 days until Christmas!
🛒 Ingredients 🛒
For the biscuit base:
▪️ 225g plain flour
▪️80g caster sugar
▪️1 1/2 tsp cinnamon
▪️2 tsp ground ginger
▪️1 tsp ground nutmeg
For the caramel:
▪️50g caster sugar
▪️85g golden syrup
▪️1 x 397g tin condensed milk
▪️1 1/2 tsp ground ginger
For the chocolate layer:
▪️300g milk chocolate
▪️1 1/2 tsp ground ginger
👩🍳 Method 👨🍳
- Preheat the oven to 180°C and line a 9×9 inch square tin with greaseproof paper.
- To start the biscuit base cream together the butter and the sugar until light and creamy. Add in the flour and spices and mix until a very crumbly dough forms. I have included a photo of what mine looked like!
- Press the biscuit base into the prepared tin and bake in the oven for 15-18 minutes until lightly golden. Leave to cool in the tin on the side for later.
- Begin the caramel, start by adding the butter, sugar, golden syrup, ground ginger and condensed milk into a heavy based wide sauce pan. Warm on a low heat until the butter has melted and the sugar has dissolved. Then bring to the boil, at this point you will need to stir constantly otherwise it will burn.
- The caramel is ready once it has changed to a golden brown colour and is starting to thicken, mine usually takes around 6-8 minutes but it will vary depending on the thickness of your pan. When the caramel is ready, pour over the biscuit base and leave to sit on the side for 30 mins. After 30 minutes put it in the fridge for another hour.
- Melt the milk chocolate and stir in the ginger powder. Pour the melted chocolate mixture over the caramel layer. Top with gingerbread men or any decorations you prefer! Leave to set on the side but if your kitchen is particularly warm or you can’t wait to try them, set them in the fridge!