A classic traybake built in three distinct layers: a crumbly, buttery shortbread base, a thick slab of soft caramel made with condensed milk and golden syrup, and a smooth top of blended dark and milk chocolate finished with flaked sea salt. Cut into 16 squares, it is rich, sweet, and layered with buttery, caramel, chocolate and salt notes.
1piece
200g
150g
250g
100g
4tbsp
397g
200g
100g
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 200g | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 250g | — | — | |
| 5 | | 100g | — | — | |
| 6 | | 4tbsp | — | — | |
| 7 | | 397g | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 100g | — | — | |
| 10 | | 0.5tsp | — | — |
Turn the oven on to 180 °C and allow it to heat up fully before baking.
Lay the baking paper into a 20 cm square baking tin.
Baking paper · 1 piece
Press the baking paper into the corners and let the excess hang over the sides for easy lifting later.
Measure the plain flour into the mixing bowl.
Plain flour · 200 g
Add the caster sugar to the plain flour in the mixing bowl.
Caster sugar · 150 gAdd the unsalted butter to the plain flour and caster sugar in the mixing bowl, cutting it into small pieces first.
Unsalted butter · 150 gRub the butter into the flour and sugar with your fingertips, lifting and crumbling the mixture until it resembles fine breadcrumbs with no large lumps of butter remaining.
Tip the breadcrumb mixture into the lined baking tin and press it down firmly and evenly with your knuckles and fingertips to form a compact, level base.
Prick the shortbread base all over with a fork to prevent it from puffing up during baking.
Slide the baking tin into the oven.
Bake until the shortbread is pale golden and feels set and firm to a light touch.
Using oven gloves, lift the baking tin out of the oven and set it on the counter.
Set the tin aside on the counter and leave the shortbread base to cool completely before adding the caramel.
Measure the unsalted butter into the heavy-based saucepan.
Unsalted butter · 100 g
Add the light brown sugar to the butter in the saucepan.
Light brown sugar · 100 gAdd the golden syrup to the butter and sugar in the saucepan.
Golden syrup · 4 tbspAdd the condensed milk to the butter, sugar and golden syrup in the saucepan.
Condensed milk · 397 gSet the saucepan over a medium-low heat and stir constantly with a wooden spoon until the butter has melted and the sugar has fully dissolved.
Increase the heat and bring the mixture to a full rolling boil, stirring continuously to prevent it from catching on the base.
Reduce the heat to a gentle simmer and cook, stirring constantly, until the caramel has thickened, deepened in colour and pulls away from the sides of the pan; a drop on a cold plate should set firm.
Pour the thickened caramel over the cooled shortbread base in the tin.
Spread the caramel evenly to the edges of the shortbread base with a palette knife so the layer is level and smooth.
Leave the caramel layer to rest at room temperature until it has firmed up slightly before chilling.
Transfer the tin to the refrigerator and chill until the caramel is fully set and firm.
Break the dark chocolate into the heatproof bowl in small, even pieces.
Dark chocolate · 200 g
Break the milk chocolate into the heatproof bowl with the dark chocolate.
Milk chocolate · 100 gSet the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate has melted completely and is smooth and glossy.
Pour the melted chocolate over the set caramel layer in the tin.
Spread the chocolate evenly to the edges with a palette knife to form a smooth, level top.
Scatter the flaked sea salt evenly over the surface of the chocolate while it is still soft.
Flaked sea salt · 0.5 tspLeave the tin to rest at room temperature for 10 minutes so the chocolate begins to set before chilling.
Place the tin in the refrigerator and chill until the chocolate is completely set and firm.
Lift the set slab out of the tin using the overhanging baking paper and place it on the chopping board.
Cut the slab into 16 equal squares with a large, sharp knife, pressing firmly and cleanly through all three layers.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven on to 180 °C and allow it to heat up fully before baking.⏱ 10 min |
| 2 | 1 piece | | Lay the baking paper into a 20 cm square baking tin.⏱ 10sResultBaking paper |
| 3 | — | | Press the baking paper into the corners and let the excess hang over the sides for easy lifting later.⏱ 1 min |
| 4 | 200 g | | Measure the plain flour into the mixing bowl.⏱ 15sResultMeasured plain flour |
| 5 | 150 g | | Add the caster sugar to the plain flour in the mixing bowl.⏱ 15sResultPlain flour and caster sugar |
| 6 | 150 g | | Add the unsalted butter to the plain flour and caster sugar in the mixing bowl, cutting it into small pieces first.⏱ 15sResultPlain flour and caster sugar and unsalted butter |
| 7 | — | | Rub the butter into the flour and sugar with your fingertips, lifting and crumbling the mixture until it resembles fine breadcrumbs with no large lumps of butter remaining.⏱ 4 minResultBreadcrumb mixture |
| 8 | Breadcrumb mixturestep 7 | | Tip the breadcrumb mixture into the lined baking tin and press it down firmly and evenly with your knuckles and fingertips to form a compact, level base.⏱ 2 minResultShortbread base |
| 9 | — | | Prick the shortbread base all over with a fork to prevent it from puffing up during baking.⏱ 1 minResultPricked shortbread base |
| 10 | — | | Slide the baking tin into the oven.⏱ 10sResultPricked shortbread base |
| 11 | — | | Bake until the shortbread is pale golden and feels set and firm to a light touch.⏱ 23 minResultBaked shortbread base |
| 12 | — | | Using oven gloves, lift the baking tin out of the oven and set it on the counter.⏱ 10sResultBaked shortbread base |
| 13 | — | | Set the tin aside on the counter and leave the shortbread base to cool completely before adding the caramel.⏱ 30 minResultCooled shortbread base |
| 14 | 100 g | | Measure the unsalted butter into the heavy-based saucepan.⏱ 15sResultUnsalted butter |
| 15 | 100 g | | Add the light brown sugar to the butter in the saucepan.⏱ 15sResultUnsalted butter and light brown sugar |
| 16 | 4 tbsp | | Add the golden syrup to the butter and sugar in the saucepan.⏱ 15sResultUnsalted butter and light brown sugar and golden syrup |
| 17 | 397 g | | Add the condensed milk to the butter, sugar and golden syrup in the saucepan.⏱ 15sResultUnsalted butter and light brown sugar mixture |
| 18 | — | | Set the saucepan over a medium-low heat and stir constantly with a wooden spoon until the butter has melted and the sugar has fully dissolved.⏱ 5 minResultDissolved caramel mixture |
| 19 | — | | Increase the heat and bring the mixture to a full rolling boil, stirring continuously to prevent it from catching on the base.⏱ 2 minResultBoiled caramel mixture |
| 20 | — | | Reduce the heat to a gentle simmer and cook, stirring constantly, until the caramel has thickened, deepened in colour and pulls away from the sides of the pan; a drop on a cold plate should set firm.⏱ 9 minResultThickened caramel |
| 21 | Thickened caramelstep 20 | | Pour the thickened caramel over the cooled shortbread base in the tin.⏱ 1 minResultShortbread base with caramel |
| 22 | — | | Spread the caramel evenly to the edges of the shortbread base with a palette knife so the layer is level and smooth.⏱ 1 minResultShortbread base with spread caramel |
| 23 | — | | Leave the caramel layer to rest at room temperature until it has firmed up slightly before chilling.⏱ 20 minResultRested caramel layer |
| 24 | — | | Transfer the tin to the refrigerator and chill until the caramel is fully set and firm.⏱ 30 minResultSet caramel layer |
| 25 | 200 g | | Break the dark chocolate into the heatproof bowl in small, even pieces.⏱ 15sResultDark chocolate |
| 26 | 100 g | | Break the milk chocolate into the heatproof bowl with the dark chocolate.⏱ 15sResultDark chocolate and milk chocolate |
| 27 | — | | Set the bowl over a saucepan of barely simmering water, making sure the base does not touch the water, and stir gently until the chocolate has melted completely and is smooth and glossy.⏱ 5 minResultMelted chocolate |
| 28 | Melted chocolatestep 27 | | Pour the melted chocolate over the set caramel layer in the tin.⏱ 1 minResultChocolate-topped shortbread with caramel |
| 29 | — | | Spread the chocolate evenly to the edges with a palette knife to form a smooth, level top.⏱ 1 minResultChocolate-topped shortbread with caramel |
| 30 | 0.5 tsp | | Scatter the flaked sea salt evenly over the surface of the chocolate while it is still soft.⏱ 1 minResultSalt-scattered millionaire's shortbread |
| 31 | — | | Leave the tin to rest at room temperature for 10 minutes so the chocolate begins to set before chilling.⏱ 10 minResultRested millionaire's shortbread |
| 32 | — | | Place the tin in the refrigerator and chill until the chocolate is completely set and firm.⏱ 30 minResultSet millionaire's shortbread |
| 33 | — | | Lift the set slab out of the tin using the overhanging baking paper and place it on the chopping board.⏱ 2 minResultSet millionaire's shortbread |
| 34 | — | | Cut the slab into 16 equal squares with a large, sharp knife, pressing firmly and cleanly through all three layers. → Into 16 equal portions⏱ 2 minResultMillionaire's Shortbread |
| Total Time | 2 hr 45 min | ||
A batch eaten a portion at a time — about 16 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 415kcal | |
| 5g | |
| 23g | |
| 14g | |
| 50g | |
| 37g | |
| 2g | |
| 112mg |
A classic traybake built in three distinct layers: a crumbly, buttery shortbread base, a thick slab of soft caramel made with condensed milk and golden syrup, and a smooth top of blended dark and milk chocolate finished with flaked sea salt. Cut into 16 squares, it is rich, sweet, and layered with buttery, caramel, chocolate and salt notes.
What you’ll doYou will rub butter into flour and sugar, press the crumbs into a lined tin and bake a shortbread base. A thick condensed-milk caramel is poured over and set, then topped with melted chocolate and left to set before slicing.
