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Gorgeous millionaire's shortbread

I had yet to find millionaire’s shortbread that didn’t leave me completely underwhelmed. The shortbread itself was just thick claggy flour, bland and uncrisp. The chocolate was lacking and usually too thick and the whole thing, whichever one I tried, left me thinking what a massive waste of calories. I mean if you’re going to eat a load of fat and sugar it has to be 100% worth it, right?

So I set-to on creating this and I think (immodestly) it’s the best millionaire’s shortbread recipe ever. It certainly ticks all my boxes. The biscuit base is biscuity, the caramel is just right and the chocolate doesn’t overwhelm the whole thing.

I advise eating it cold from the fridge; unlike a lot of foods this tastes a million times better when chilled (see what I did there).


  • 275g plain flour
  • 90g caster sugar
  • 150g soft brown sugar
  • 340g butter
  • One 375g tin of condensed milk
  • 200g milk or plain chocolate, or a mix. I used all milk choc.

A nice twist would be to use a tiny pinch of sea salt in the melted choc; maybe try that the second time you make it. You can even melt some white choc and swirl that on top too.


Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Heat the oven to 180 degrees.

Rub 190g of the butter into the flour and stir in the caster sugar.

Lightly butter a 23cm shallow baking tin and press the shortbread mix into it firmly. Bake in the oven for 20 mins or until it’s lovely and golden.

Meanwhile make the caramel by melting the condensed milk with the remaining 150g butter and the 150g soft brown sugar over a gentle heat, you must stir all the time. Keep stirring until it darkens a bit and thickens. It takes about ten mins but fundamentally it should get to the stage where if you drop a bit into cold water it forms a lump or if you run the stirring spoon under cold water the caramel should go chewy, it could take an extra few mins – bear with. Pour the caramel over the cooked shortbread base in the tin and put it in the fridge to cool. You can speed this up by using the freezer for 20 mins.

When the caramel has cooled melt the chocolate in a heatproof bowl over a pan of boiling water, without the bowl touching the water. Pour the melted chocolate over the cooled caramel and spread it thinly over the surface, you don’t want it too thick or it’s really sickly!

Leave it to cool in the fridge for a couple of hours then cut it into squares ready to eat.

Want to know why/how sugar is not the number one enemy? Read this!

Best millionaire's shortbread recipe UK

Best millionaire's shortbread recipe
White chocolate swirl version

Nutrition Info

Millionaire’s Shortbread is not about nutrition!

Find your new natural

‘Cause love is more precious than gold it can’t be bought, no, never could be sold I got love enough to share That makes me a millionaire.

Chris Stapleton

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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