Ginger Millionaire’s Shortbread

Whatever the flavour, Millionaire’s Shortbreads are a fantastic tasty treat. These are not only wonderfully rich and sweet, they also have a bit of heat, so they’re a sweet treat with an attitude.  

Makes: 16 squares   

Time: 50 – 60 minutes + cooling/chilling time. (Could be spread over two days.)   

Level: Easy                

Equipment: 20cm/8” square baking tin, ideally loose bottomed

Shortbread Ingredients

  • 200g/7oz plain flour
  • 60g/2oz caster sugar
  • 2 tsp ground ginger
  • About 25g/1oz finely cut crystalised ginger pieces (optional)
  • 140g/5oz butter

Filling/mid-layer

  • 100g/3½oz butter
  • 397g/14oz tin of condensed milk
  • 100g/3½oz soft light brown sugar
  • 1 – 2 tsp ground ginger

Chocolate top

  • 125g/4½oz chocolate (dark, milk or a mixture)
  • 25g/1oz butter
  • 16 thinly sliced pieces of stem ginger

Method

1. Preheat oven to 170°C / Fan 150°C / 335°F / Gas 3. Grease and line the tin with baking parchment.

2. For the shortbread, place flour, sugar and gingers in a large bowl. Mix together then rub in the butter, using your finger tips. Gently form into a dough.

3. Press the dough into the tin and work it level using the back of a wooden spoon or a plastic scraper. Stab with a fork a few times then bake for 25 minutes, until light golden. Set aside.

4. To make the caramel filling, place butter, condensed milk and sugar in a saucepan over a gentle heat. Stir and melt everything together, then add the ground ginger. Taste it to see if you need any more before bringing it to the boil. Lower the heat and simmer for 10 -12 minutes, stirring all the time.

5. Pour the caramel over the shortbread base. Tip to spread evenly. Leave to cool. (Don’t refrigerate.)

6. For the topping, melt the chocolate and butter, either on a bain marie or use short bursts in the microwave, stirring regularly. Then pour the mixture over the cooled caramel layer and tilt the tin again, to spread it evenly. Leave to cool enough for the chocolate to begin to set.

7. Just before the chocolate has fully set, mark out the lines to cut later and gently press on the stem ginger pieces. Allow the chocolate to cool fully then cut into squares.  (Rather than refrigerating it, I prefer to leave it in a cool place overnight.)

Click this link for more tasty traybake recipes, including several other lovely Millionaire’s Shortbreads Here are some of my other personal favourites that I think you’ll love too:

Coffee and Cream Brownies

Orange and Blueberry Blondies

Peanut Butter & Chocolate Shortjacks

Have a look at my site for other recipes, sweet and savoury.

If you’d like to make a comment or ask a question please do, via the contact page.

Happy Baking

Ian