Salted CaramelMillionaire’s Shortbread




50 Mins


Wheat, Soya, Milk, Gluten


For the base:

  • 175g Stork
  • 75g Caster sugar
  • 1tsp. Vanilla essence
  • 225g Plain flourFor the caramel:
  • 397g Condensed milk
  • 200g Butter, unsalted
  • 4tbsp. Golden syrup
  • 1tsp. Sea salt

For the topping:

  • 350g Milk chocolate


  1. Preheat the oven to 180°c. Grease and line a baking tray.
  2. Rub the stork, sugar, vanilla and flour together in a bowl to make a rough dough. Press the dough into the cake tin and prick all over with a fork.
  3. Bake the dough in the oven for five minutes, then reduce the oven to 150°c and bake for a further 35 minutes. Once cooked, set aside and allow to cool in the tin.
  4. Meanwhile, for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes.
  5. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
  6. For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 10 squares to serve.