December 15, 2015

Jordan's 12 Days of Blogmas- The Ultimate Holiday Dessert

Hello, my gingerbread family! Today is a very important installment of Blogmas. In the spirit of the holidays, I am going to share with you my recipe for Millionaire's Shortbread.

For those of you who aren't familiar with this delicious Scottish dessert, it's essentially a crumbly, buttery, shortbread, covered in homemade caramel and topped with chocolate. Being from the United States, I didn't even know such a thing existed until several months ago when I heard about it from a British YouTuber! When I made it myself, it was as if I died and went to Heaven. 

Finding a recipe was quite the struggle for various reasons. I ended up taking bits and bobs from several different recipes, and then tailoring those recipes to make up for the ingredients I didn't have (like sugar, who doesn't have sugar?). I ended up with a recipe that was completely different from any other, but the outcome was more than I could've ever hoped for. So without further delay, I now present to you, my perfected formula for Millionaire's Shortbread.


- 8x8 in. Baking Dish
- Small Saucepan
- Wooden Spoon or Heat Resistant Spatula
- 1 Large Mixing Bowl
- 1 Glass Bowl
- Liquid Cup Measurer
- Dry Cup Measurer


- 1 cup Plain Flour
- 1 Stick (1/2 Cup) of Butter, Cold and Cubed
- 1 Teaspoon Honey
- 2 to 3 Tablespoons of Water
- Generous Sprinkle of Salt

 - 5 Tablespoons of Honey
- 2 Tablespoons of Butter
- 1/3 cup of Heavy Cream
- Generous Sprinkle of Salt

Chocolate Topping
- 1 Cup Semisweet (Dark) Chocolate Chips
- 1 Teaspoon Coconut Oil
- Sprinkle of Salt

Can you tell I'm a fan of sweet and salty?


1. Preheat your oven to 355 degrees Farenheit.

2. In a mixing bowl, combine flour, butter cubes, and salt. Use your fingers to massage the ingredients until the mixture resembles breadcrumbs.

 3. Add the honey and mix again! Add small splashes of water at a time and mix until the shortbread mixture resembles dough.

4. Grease baking dish with butter, then put in the shortbread. Pack dough evenly and very firmly. Don't forget to poke holes!

5. Bake shortbread for 30 minutes or until it's golden brown around the edges!

6. Once your shortbread is out of the oven, start on your caramel mixture. Melt butter, honey, and salt in a saucepan on  medium heat. When mixture starts to bubble, add heavy cream.

7. Let caramel bubble for 5 minutes, stirring occasionally. After the 5 minutes have passed, turn off the burner and let caramel cool, stirring occasionally.

8. Once the shortbread is fully cooled, pour the caramel on top and even out with a knife. Make sure to get all the sides and corners!

9. Once the caramel is cool, start working on the chocolate topping.

10. Melt chocolate chips, coconut oil and salt together. If you're using a microwave, melt in 30 second intervals, stirring in between.

11. Pour chocolate on top of shortbread and even out with a knife.

12. While it's still warm, top the delicious dessert with salt and toffee bits. (Optional, but highly suggested!)

13. Let your beautiful creation cool. I popped mine in the fridge for an hour, but depending on how cool your shortbread and caramel are before adding the chocolate,

14. Cut into desired chunks and enjoy!

If you don't believe how great this dessert is, I have some testimonials from mine and Matt's families.

"Damn Good... Prefect Ratio..." -Adam (Brother)

"The shortbread is sublime and the caramel is criminal!" -Lisa (Mom)

"11/10" -Piper (Sister)

I strongly urge you to try this recipe. It's a perfect dessert to bring to a holiday gathering, and it's guaranteed to make your friends and family love you a whole lot more. You might want to double the recipe straight away, as you will want more.

If you try this recipe, let me know how you love it!

Happy baking!
Jordan x

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