Baker shares her simple recipe for 'no bake' millionaire's shortbread (2024)

FAQs

What is the story behind Millionaire's shortbread? ›

The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.

What's the difference between millionaire shortbread and billionaire shortbread? Millionaire shortbread has a caramel centre, billionaire shortbread has a decadent salted caramel centre. Can shortbread biscuits be frozen? Yes shortbread cookies and biscuits (even with caramel and chocolate) freeze perfectly.

To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design.

The Caramel: In Millionaire Shortbread, the caramel's a bit firmer. In Caramel Slice, it's softer and gooey. Local Love: In the UK, Millionaire Shortbread is a classic. In Australia, Caramel Slice is the go-to treat.

Inspired by the similar-looking Yule Cakes from pagan times which symbolised the sun and new beginnings, shortbread has become a New Year staple. It's offered to all who enter the house on New Year's day and believed to bring good blessings for the year ahead.

Millionaire shortbread is also known as caramel slice, but no matter! Regardless of the name, the important part is how amazingly delicious this dessert tastes!

Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the rest of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and is widely exported.

Walker's Shortbread is honoured to carry a Royal Warrant, granted by Her Majesty the Queen, for the supply of Shortbread and Oatcakes. Walker's Shortbread is a gift fit for a king, and a treat befitting any special occasion.

If your caramel is too soft, you didn't do it for long enough, so should definitely be kept in the fridge. You want to use a good quality pan if you can, as some pans have a very thin base.

What is the new name for shortbread? ›

ABC Bakers - Did you hear the news?! Shortbread is now Trefoils®! | Facebook.

If you google 'homemade Twix' you essentially get a millionaires shortbread recipe. Think about it; the ingredients are exactly the same and a millionaire's shortbread is definitely not a chocolate bar. They come individually wrapped but also in multipacks.

The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour.

Scotland

Caramel shortbread / Origin

Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century.

Shortbread was an expensive luxury and for ordinary people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year. In Shetland it was traditional to break a decorated shortbread cake over the head of a new bride on the threshold of her new home.

Remove the wrap if you've used it, then use a fork to prick ("dock") the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, or create a pretty design.