Prep 15 mins
Cook 25 mins
This is my grandmother's shortbread recipe straight from Scotland. It is melt-in-your-mouth delicious on its own - but I sometimes like to add a caramel and chocolate topping for something extra-special. It's really quite easy to make and is widely requested at holidays and gatherings!
- 236.59 ml butter, slightly softened
- 118.29 ml cornstarch
- 118.29 ml icing sugar
- 236.59 ml all-purpose flour
- 0.25 ml salt
- 59.14 ml butter
- 59.14 ml caster sugar
- 14.79 ml golden syrup
- 118.29 ml sweetened condensed milk
- 141.74 g semisweet chocolate
- Preheat oven to 350°F.
- Combine corn starch, icing sugar, salt, and flour.
- Add softened butter in chunks, working through with fingers until well combined.
- Spread in a shallow 8"x8" pan.
- Prick with a fork all over and bake for 20 - 30 minutes, until golden brown. Watch carefully to make sure the shortbread doesn't burn!
- If you are NOT making the millionaire's version, sprinkle the baked shortbread with caster sugar and cut up to cool on a rack. You are now finished - enjoy! If you ARE making the millionaire's version, skip this step and continue below.
- On low heat, combine butter, caster sugar, golden syrup and condensed milk. Stir until dissolved.
- Boil mixture 3-4 minutes, stirring constantly. The caramel mixture is ready when a small amount dropped into cold water forms a ball.
- Spread caramel over shortbread and allow to set.
- Melt semi sweet chocolate in the microwave or a double boiler and spread over caramel. Allow to set (in the refrigerator, if you like).
- To help stop the chocolate from cracking when you cut the shortbread, heat the blade of your knife in hot water, then dry off and cut slowly and carefully. Repeat this process before each cut you make.