Individual Millionaires Shortbread! - Jane's Patisserie (2024)

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A popular bake in mini form, with a homemade shortbread base, homemade caramel, and chocolate, these individual millionaires are perfect!

So when it comes to something like millionaires shortbread, you know I am interested. And when you make individual millionaires shortbread?! They’re even better.

Millionaires shortbread

My millionaires shortbread is one of my classic bakes that has been on my blog for so long now, and it’s so popular amongst you all. I spent so long perfecting the shortbread, the caramel, and swirling the chocolate topping that it’s amazing in my eyes.

I love a homemade shortbread as it’s so easy to make, and the caramel is MUCH easier to make than you think. Honestly, it’s four simple ingredients that you boil together to make a delicious thick caramel, and then decorating with chocolate is easy and tasty.

This bake is classic, it’s iconic, and I really wanted to make a perfect individual one because so many of you have asked for it, so here it is.

Shortbread

When it comes to the shortbread, it’s three simple ingredients. These ingredients need to be beaten together to make a crumbly shortbread dough that you press into the tin firmly, and you bake until golden to create the best homemade shortbread.

• Unsalted butter – it’s important to use proper butter when it comes to shortbread for the best bake and taste
• Sugar – I use caster sugar as it’s classic for shortbread, and you use it in the caramel as well
• Flour – plain flour every time, you don’t want any extra raising agents in this

Caramel

The caramel, just like the shortbread above, has had the quantities reduced to fit the tin I used in the recipe, but the recipe is the same as my classic back to basics millionaires shortbread. You have to dissolve the sugar and butter on a low heat, in a heavy based pan, and then turn up the temperature and boil for 4-6 minutes to make a thick and delicious caramel.

• Butter – again, just like the shortbread, unsalted block butter should be used. A spread or margarine won’t work
• Sugar – I use caster sugar for a classic caramel
• Golden syrup – this adds flavour, and helps create the perfect set for the caramel that you are after
• Condensed milk – the classic here – I know it doesn’t use a whole tin, but you can get squeezy bottles!

Chocolate

The chocolate part of a millionaires shortbread is adaptable and changeable to what you guys prefer. I love the classic of milk chocolate and white chocolate swirled together because it’s pretty, but you can use whatever chocolate you prefer.

I decided to do half of mine with milk chocolate base, and swirl in a small amount of white chocolate, and then I did the opposite with the other half for a particular look. You can of course do them all milk chocolate, all milk, or even all dark… whatever you like!

The tin

Probably the most important part of this blog post is the tin that I have used. I used this individual cake tin that I have used in my other individual cake and cheesecake recipes like my mini Victoria sponges and my mini lemon and raspberry cheesecakes, and it works wonders.

Because the shortbread and caramel is more sticky compared to the other bakes, I did line the sides of the holes with a small amount of parchment paper to make it easier to get out, but generally it is quite non stick. I just cut out small strips, and put them around the edge. Pushing the shortbread down helped stick the paper in place.

Tips & Tricks

• These will last for 4-5+ days at room temperature
• These can freeze for 3+ months
• Find my millionaires shortbread recipe here for more info on the recipe
• I used this cake tin
• I used this white chocolate
• I used this milk chocolate
• This recipe is based on the original recipe, just with quantities reduced to fit the tin.

ENJOY!

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