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Raspberry & White Chocolate Millionaire's Shortbread

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 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 444kcal
Author thebakingexplorer


For the shortbread

  • 200 g Butter softened
  • 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
  • 80 g Golden syrup
  • 75 g Granulated sugar
  • 397 g Condensed milk

For decoration

  • 225 g White chocolate
  • 10 g Freeze dried raspberries


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof 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, using a spoon, or ideally an electric mixer if you have one
  • 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
  • It is best to slice this shortbread at room temperature to avoid cracking the chocolate top, remove the millionaire's shortbread from the tin and remove the baking paper. Slice carefully using a large sharp knife, it helps if the length of the knife is longer than the shortbread
  • Store any leftovers in an airtight container, kept in the fridge it will last for 2 weeks



  • 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.


Calories: 444kcal | Carbohydrates: 48g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 212mg | Potassium: 162mg | Fiber: 1g | Sugar: 37g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg