Typically because of the drying factors of coconut flour you’d only want about 1/4 of the weight, but that won’t give a very good shortbread at all! My first time making Millionaire Shortbread and it turned out AMAZING. I use callebaut (bulk bought cooking chocolate) or just supermarket own for the topping! When using a mixer to make it, you add the butter and sugar together, beat until creamy, and then add in the flour and combine. Also, I have no caster sugar, however I have white granulated sugar and demerera sugar, do you know which would work best? And what type of hob do you have? x, Hello, I am making the exact recipe substituting GF flour for 2 of us who are coeliac. Anyway I rescued it by taking it off the heat, adding some boiling water (1-2tbs) and mixing it back on the heat slowly until it came back together again. Hey! This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t have the exact same pan sizes Either, so I make roughly a three quarter size one and then a small one (just for me!) Love your recipes! I can’t wait to eat them! And yes they can be frozen xx, I asked my son what he would like me to bake to celebrate completing his degree and he picked Millionaires Shortbread. This is the second time I have made this and it is a great recipe and so easy to follow with fabulous results a win win for everyone. Made these on the weekend. lots of love x, I would actually say this is too firm – I would advise using my caramel sauce recipe!! I followed recipe amount, does this mean was undercooked or is there something else it could’ve been? Very easy to follow recipe with superb results! I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for Millionaires Shortbread? They were amazing! What we actually need to use in the US is super-fine sugar. We absolutely love it and now have friend and neighbours asking for the recipe. Personally I would just go with it as it might not work scraping it off and putting it back! CHICKEN POT PIE. And of course, remember that you can watch me make it on youtube! I keep opening the fridge with high expectations, but it's going to take way longer than 10 minutes, Firstly you cut them into squares. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Absolutely delicious , This looks amazing! Twitter Would it make a difference pouring the caramel on a hot shortbread? X, Hi can you make the millionaires using gluten free flour ? The video was fab to watch and easy to follow what to do. Did you use real butter or a spread? Hi Jane, I’m making these but I only have evaporated milk. I have coconut flour and wondered whether this would be ok to use? Great recipe and big hit with the family. Lockdown in the UK at the moment does make getting certain ingredients very hard, but it makes it a real challenge to rummage through, choose one of your recipes, and emerge triumphant! Thanks for any advice you can give me in advance. ❤️ A Rich, Gooey, (New!) in a bowl lined with parchment paper. If I put it in the fridge it gets a white bloom and if I leave it out it sets with what looks like little spots (maybe fatty spots). Fab recipe! To cut the millionaire shortbread is it best done when it’s been in the fridge or freezer for a couple of hours? Sounds delicious! Yes it will – just the baking time would potentially be less (depending on size) as the shortbread would be thinner! Only problem is now I want a kitchen aid haha which one would you suggest? You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me! It could mean a few things – not pressed down enough, or over worked, or over baked – under baked is usually obvious as it will still look a bit raw! Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more! x, Wow! Fingers crossed will turn out as usual and I can treat my great co workers who I’m sad to leave but wish them health and resolve to get through the winter ahead…keep safe and sensible everyone! You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth. Whether the quantity would need to be altered? I don’t boil the caramel to temperature, and I never have. Hey! It may help you! Thank you xxx. This video is unavailable. Next time, just make sure to do it for longer!! I have one question though: I live in Belgium and of course use Belgian chocolate which is quite hard, much harder than British one; so I tried to put some cream in it to make it softer, but the chocolate curdled at first; is there any tips that can help? I still can’t cut the shortbread without the chocolate cracking in different directions… they certainly don’t look like your uniform ones! Hopefully I’ll nail it one day! Thank you for your detailed recipe, I just have a question what type of chocolate is best to use for this recipe ? I was wondering what I can do differently next time to prevent that? Using pre-made caramel doesn’t work, and using evaporated milk instead of condensed milk also doesn’t work! I’m struggling to find Condensed milk – will the ‘Light’ version work the same as I have some of that? Aaaand I’ve just seen that the poster immediately prior to me has had a reply on the self same subject, and I shall now jump over onto your YouTube channel! I’m not sure I can be bothered to try and calculate the quantities for a smaller pan though . However, cutting it up can be an issue for some. Hey! Another amazingly perfect recipe. OK! Oh so could I! I always tend to use classic unsalted butter, actual butter, but you can use a baking spread for this bit if you prefer. However after a few minutes, the caramel split. For the first time the other week and I think that it was overdone when set it was very chewy and not fudgey as it should be. Thanks! Once you have poured your caramel onto your shortbread, you have to leave it to set. I know I can use storm for the shortbread but with the caramel can I use either kerrymaid baking block or slightly salted salted butter as I have both of these. All Rights Reserved. Hey! I am making this just now for my lovely health and social care workers as I retire tomorrow. If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. Stay Tuned - More Episodes Coming Soon! Alternatively, you can use my. Okay so this can happen if there’s a bit of moisture between the layers – or it actually means that the caramel is borderline about to split so there can be a thin layer of ‘fat’ on top meaning it won’t stick well! Can you add flavouring to the caramel? Ahh yay! So thank you. I can’t wait to try but only have been able to get self raising flour? Thanks in advance! Thanks, Jane, your recipes are making me look like a decent baker. You just can’t go wrong following any of your recipes. I’ve got a gas oven so have put on mark 3/4 for the 25 minutes and it’s still soft to touch? Reply. Visually not as good. Thank you xx, Ahh yay! You may be single handedly responsible for my husband and I developing diabetes . Hey! Usually it happens because it’s too hot – you can take it off the heat and beat it like crazy and 9/10 it will come back together! x. Enjoy! You just want to mix the sugar and butter together till creamy, and then add the flour and combined till a dough is formed. And I generally defrost at room temp x. I’ve only got evaporated milk not condensed milk. Hey! So it’s been a while since I posted my last ‘Back to Basics’ post – my last being my No-Bake Lemon Cheesecake post in May last year! x, Ideally you would have caster, or even golden caster sugar – otherwise, light brown sugar for example can work, but the colour will be naturally darker so it’s harder to see when you need to take the mix off! One question though – have you ever frozen them? Best ever recipe, Fantastic recipe, I’ve found caramel pretty tricky in the past but these detailed instructions enabled me to get it just right.


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