Recipe of the Month: Millionaire's Shortbread


Can you believe it’s the Great British Bake Off final tonight? Already?


We’re feeling the baking fever here at I Just Love It Towers, so every month, a member of our team submits a recipe then we pick out – what we think – is the best one.


So far, we’ve had banana egg pancakes, fudgy brownies, and this month, it’s salted caramel millionaire’s shortbread, courtesy of Tim Wright, our eCommerce Manager here at I Just Love It.


Crunchy shortbread base, creamy caramel in the centre and cold, crisp chocolate on the top... is your mouth watering yet? Why not look the part for this baking endeavour with our personalised baking apron? 






- 175g butter (preferably salted)

- 75g caster sugar

- 225g plain flour




- 200g butter (salted)

- 1 x 397g tin of condensed milk

- 4 tbsp golden syrup

- ½ teaspoon sea salt




- 100g good quality milk chocolate




Pre-heat your oven to 180c. Grease and line a 20cm square cake tin


- Rub together the butter and flour until it resembles bread crumbs (you could probably do this in a food processor to speed it up)


- Mix in the sugar and then press into the bottom of your tin. Get it as flat as possible then bake for 5 minutes, then reduce the oven temperature to 150c for a further 30 minutes. Allow the shortbread to cool


- While that's happening, put the butter, golden syrup, condensed milk and salt in a pan. Bring to the boil and boil for 10 minutes. You can stir so it has a ‘fudgy’ texture. If you want yours to be more of a gooey caramel then just swirl it around in the pan - don't stir it. Pour the caramel over the shortbread and leave to cool until set


- Melt your chocolate in a bowl over a saucepan of simmering water. Pour into the centre of the caramel and tip the tin this way and that until the whole surface is covered with chocolate. Use 100g of chocolate to give just the thinnest covering; if you prefer more chocolate, try 200 or 300g for a thicker layer


- Leave to set again and then cut with a sharp knife into pieces; you should get around 18 squares out of that