Delia Smith Millionaire Shortbread Recipe

This Delia Smith Millionaire Shortbread Recipe is a rich and decadent recipe, which features sweet condensed milk and dark chocolate. It’s the ultimate sweet treat, ready in about 1 hour and 30 minutes (plus setting time).

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Delia Smith Millionaire Shortbread Recipe Ingredients

For the shortbread:

• 225g plain flour
• 50g cornflour
• ¼ tsp sea salt
• 175g butter, softened, plus extra for greasing
• 75g caster sugar
• 1 tsp vanilla extract

For the caramel:

• 397g tin condensed milk
• 160g unsalted butter
• 160g light brown muscovado sugar
• 50g golden syrup
• ½ tsp sea salt

For the chocolate topping:

• 250g dark chocolate chips, or broken chocolate
• 35g butter

How To Make Delia Smith Millionaire Shortbread Recipe

1. Prep the tin: Lightly grease and line a 20cm (8in) square cake tin with parchment paper, leaving a slight overhang. This will allow you to remove the slab easily once cooked through.
2. Mix dry ingredients: Start by making the shortbread base. Mix the plain flour, cornflour, and sea salt together using a fork in a bowl.
3. Make the dough: Using a stand mixer or electric hand mixer, cream the 175g butter, caster sugar, and vanilla extract until pale and fluffy (or cream by hand with a wooden spoon). Tip in the flour mixture and mix until a crumbly dough is formed. Knead the mixture together to form a solid dough.
4. Press and Bake: Press the dough firmly into the base of the prepared tin, using the bottom of a glass to level the surface smoothly. Prick the base all over with a fork. Preheat the air fryer to 160°C. Bake for 25–28 minutes, or until golden brown.
5. Make the caramel: Heat all the caramel ingredients (condensed milk, butter, muscovado sugar, golden syrup, salt) together in a medium non-stick saucepan. Start on a low heat, stirring often and ensuring the sugar granules have dissolved completely and the mixture is smooth. Be patient as this can take up to 5 minutes to avoid a grainy caramel.
6. Boil the caramel: Bring the mixture to the boil on a low–medium heat and let it bubble for 5–6 minutes, stirring constantly to prevent burning. The caramel will become thickened and a little darker in color. Pour over the biscuit base, level off, and allow to cool and set completely.
7. Melt the chocolate: To make the chocolate topping, melt the dark chocolate and 35g butter in the microwave in 30-second bursts, stirring until smooth, or melt in a bain-marie.
8. Top and Set: Pour the melted chocolate over the set caramel. Level it off and bang the tin on a work surface to level out the top. Refrigerate to firm up and set. Cut into 16 squares.

Recipe Tips

• The Cornflour Secret: The addition of cornflour to the shortbread gives it a “short,” tender, and crumbly texture that contrasts perfectly with the chewy caramel and snap of the chocolate.
• Avoid Grainy Caramel: The most critical step is dissolving the sugar before the mixture boils. If you boil it while sugar crystals remain, the caramel will turn grainy (crystallize) rather than staying smooth and fudge-like.
• Cutting without Cracking: To get clean slices without the chocolate cracking, take the tin out of the fridge 20 minutes before cutting. Dip a sharp knife in hot water, wipe it dry, and then slice. The heat melts through the chocolate layer cleanly.
• Air Fryer vs. Oven: This specific method uses an air fryer at 160°C. If using a conventional oven, preheat to 180°C (160°C Fan) and bake for roughly the same time, checking for that golden color.
• The “Bang” Method: Banging the tin on the counter after pouring the chocolate helps pop air bubbles and creates a perfectly flat, professional finish.

What To Serve With Delia Smith Millionaire Shortbread Recipe

This is a very rich confection, so it is best served in small squares with bitter beverages.

• Hot Coffee: A black Americano or Espresso cuts the sweetness.
• Tea: Classic English Breakfast or Earl Grey.
• Cold Milk: A glass of milk balances the rich chocolate and caramel.
• Raspberries: Fresh tart berries on the side.

How To Store Delia Smith Millionaire Shortbread Recipe

• Refrigerate: Store the squares in an airtight container in the refrigerator for up to 1 week. This keeps the caramel firm and the chocolate crisp.
• Room Temperature: You can store them in a cool place for 3-4 days, but the caramel will be softer and gooier.
• Freeze: You can freeze the uncut slab or individual squares wrapped in parchment and foil for up to 3 months. Thaw in the fridge overnight.

Delia Smith Millionaire Shortbread Recipe Nutrition Facts

• Calories: 480
• Total Fat: 28g
• Saturated Fat: 18g
• Cholesterol: 65mg
• Sodium: 250mg
• Total Carbohydrates: 52g
• Dietary Fiber: 1g
• Sugar: 38g
• Protein: 4g

Nutrition information is estimated per square (based on 16 squares).

FAQs

Try More Recipes:

• Delia Smith Fruit Salad​ Recipe
• Delia Smith Creme Brulee​ Recipe
• Delia Smith Chocolate Mousse​ Recipe