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Preheat the oven to 180˚C
(160˚C for fan ovens)
Gas mark 4.
To make the shortbread
Beat the butter and sugar together in a large bowl with an electric mixer until combined
Then add the flour. Work the flour in gently with your fingertips – until you have a crumbly mixture (don’t over work it!). Press the shortbread dough into the base of the prepared tin until you have an even layer. Bake for 20-25 minutes until pale golden. Leave to cool while you make the caramel.
Gently heat the sugar and remaining butter in a heavy based
Non-stick pan
Stirring until melted. Add the condensed milk and golden syrup and bring to a rapid boil
Stirring continuously. Cook for around a minute or until the filling has thickened. Pour the caramel over the base
Then allow to cool. Once cooled
Chill in the fridge or freeze until set.
Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect that'll ensure your millionaire's shortbread recipe looks as good as it tastes.
Place back into the fridge to chill until set. Once set
Remove from the tin
Dip a sharp knife into hot water (this will make it much easier to cut) and then dry it briefly before using it to cut the shortbread into squares.