Raspberry & White Chocolate Millionaire's Shortbread

Buttery raspberry and white chocolate shortbread, gooey caramel, white chocolate and freeze dried raspberry topping

Course Dessert

Cuisine British

Keyword Millionaire's Shortbread

Prep Time 45

Cook Time 25

Total Time 1 10

Servings

Calories 444kcal

Author thebakingexplorer

Ingredients

For the shortbread

200 g Butter softened, unsalted
80 g Caster sugar
1 tsp Vanilla extract
225 g Plain flour (all purpose flour)
50 g White chocolate chips
10 g Freeze dried raspberries

For the caramel

170 g Butter unsalted
80 g Golden syrup
75 g Granulated sugar
397 g Condensed milk

For decoration

225 g White chocolate
10 g Freeze dried raspberries

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof or baking paper. I grease the tin first with a little butter to help the paper stick to it
To make the shortbread biscuit base mix the caster sugar and butter together into a bowl until creamy, ideally using an electric stand mixer with the paddle attachment
Add the plain flour and mix in until a dough forms
Then add the freeze dried raspberries and white chocolate chips and mix in briefly until evenly distributed
Press the shortbread base into the tin with your fingers until compact and even
Bake the shortbread biscuit base for 20-25 minutes, until lightly golden, then leave to cool fully in the tin
To make the caramel, put all of the ingredients into a pan on a low heat and stir until everything is melted together
Bring the mixture to the boil, stirring continuously, and let it boil for 5-7 minutes until thick and golden (I boiled mine for 6 minutes). This instruction is for gas hobs, for induction hobs, I find that simmering for 10-12 minutes works best
Take the mixture off the heat, then pour the caramel over the top of the shortbread base
Put into the fridge to set for at least 2 hours, or overnight if you prefer
Melt the chocolate in the microwave. Break into pieces and put in a microwave safe bowl. Blast for 30 seconds, then stir, then blast in 10 second intervals stirring between each one until melted
Pour the chocolate over the caramel and smooth it out, tap the tin onto your work surface a few times to remove any air bubbles and to create an even surface
Sprinkle over the freeze dried raspberries
You can set the chocolate in the fridge for a quicker result, or leave at room temperature to set
The best way I've found to slice it is to firstly make sure that the chocolate has set and that it is at room temperature. If the millionaire's shortbread is cold, the chocolate is very likely to crack as you slice it. Secondly, use a very sharp knife that is longer than the shortbread. This means you can slice through it in one motion. If you like you can gently score the chocolate on top to work out the sizes of the squares first. Then, with an even pressure, gently saw the knife through the chocolate, then push it through the caramel and shortbread
Store any leftovers in an airtight container at room temperature for 5-7 days, kept in the fridge it will last for up to 2 weeks

Video

Notes

Make sure your butter is at room temperature before you start baking the shortbread.
I used unsalted butter for both the shortbread and caramel layers. You can use salted butter if you like, it won't make it taste salty, instead it will balance out the sweetness. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can also use a baking spread, but butter tastes much better in my opinion. It's not that baking spread tastes bad, just that real butter is richer and creamier.
You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don't want to happen.
You must use sweetened condensed milk for the caramel layer, evaporated milk will not work.
I use granulated sugar for the caramel layer, but caster sugar (also known as superfine sugar) works well too.
Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link in the recommend equipment and ingredient section). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious! Check the recipe notes for details.
You can use any kind of white chocolate for the topping. I used Callebaut white chocolate as it tastes delicious. Pick any white chocolate that is good quality and that you like the taste of, I'd advise avoiding cooking chocolate as it doesn't taste great.
For more answers to Millionaire's Shortbread questions, check out my original Millionaire's Shortbread recipe!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition