Raspberry Millionaires shortbread

So I think we will all agree that Millionaires Shortbread are pretty great. What can go wrong with chocolate, caramel and biscuit?! So I thought I’d make it even better and add raspberries to the mix. The sweetness and tartness of the raspberries really work so well with the caramel. I would even go as far as saying it’s a match made in heaven!

The key to making this recipe is patience. Make sure you leave enough time between making each layer. If you rush it, it won’t work. I even recommend making it over two days if you have the time. Otherwise I would say that the fridge and freezer are your best friends! Even though they may need a bit more effort to make than other bakes, but honestly, they are so worth it. Be careful when making this recipe, there is a lot of hot jams and caramels so take care to avoid any nasty burns.


CHILL CHILL CHILL As I said previously, make sure everything is set before adding the new layer. This will make sure you have wonderfully even and visible layers

BUTTER Make sure to use proper butter for the shortbread. This will ensure the shortbread is so full of flavour!

USE A HOT KNIFE TO CUT This will ensure you will get super clean slices of millionaires shortbread. Dip the knife in hot water and then clean it after each cut.

Makes 20 slices
You will need an 8 inch square tin with a loose base.
170g Butter
85g Caster Sugar
1/2 tsp. Salt
1 tsp. Vanilla extract
275g Plain Flour
300g Raspberries
350g Sugar
5g Pectin
400g Condensed Milk
1 tsp. Salt
90g Butter
2 tbsp. Golden Syrup
Chocolate topping:
120g Dark Chocolate
2 tbsp. Neutral Oil or Cocoa butter
1 tbsp. Raspberry powder
  1. Preheat the oven the 170 degrees celsius (fan). Line the 8 inch square loose bottomed tin with baking paper on the base of the tin.
  2. Firstly let’s make the shortbread base. In a bowl, place all the ingredients and use your fingers to rub the butter into the dry ingredients. Continue to mix until it resembles breadcrumbs.
  3. Pour the shortbread crumble into the prepared tin and and press firmly into the base of the tin. Make sure it is completely compact.
  4. Bake in the preheated oven for 12-15 minutes until slightly golden and leave to cool.
  5. Now for the jam. Mix together the sugar and pectin in a small bowl. Place the raspberries in a small pan and add the sugar pectin mixture. Bring to a boil and continue to cook on a medium heat until the temperature reaches 105 degrees celsius on a sugar thermometer. Make sure to continue to stir otherwise it may burn at the bottom.
  6. Once the jam is cooked, pour on top of shortbread, making sure it is evenly distributed. Leave to set and cool completely.
  7. Next step is the caramel. In a pan, add all the caramel ingredients and start to cook on a medium heat. Make sure to continue stirring otherwise it will burn! Continue to cook until it is a golden brown colour and boiling. Pour onto the top of the set jam and leave to cool and set.
  8. In a small bowl, melt together the chocolate and oil. Pour on top of the set caramel. Making sure it is evenly spread across the whole tin. Tap the tin so that any bubbles will disappear. Leave until the chocolate has set completely.
  9. Once the chocolate has set, remove from the tin. I recommend using a blowtorch or warm water to slightly warm the sides of the tin so that it is easier to remove.
  10. Using a hot knife, slice the millionaires shortbread into 20 slices. Make sure to clean the knife between each cut. This will ensure the slices are lovely and clean!
  11. Dust the tops of the slices with raspberry powder
Store in an airtight container and they will keep for 3-5 days.

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Hey there! My name is Emily Brook and I am a Pastry Chef, Recipe developer and Food Stylist. I love all things sweet and seasonal! I hope to inspire you with these recipes to create delicious bakes and sweet treats which use and celebrate seasonal food. Along with the recipes I will give you some tips and tricks along the way! Happy Baking!

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