Individual Millionaires Shortbread!
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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.
Individual Millionaires Shortbread!
Equipment
Ingredients
Shortbread
- 150 g unsalted butter
- 65 g caster sugar
- 225 g plain flour
Caramel
- 150 g unsalted butter
- 2 tbsp caster sugar
- 3 tbsp golden syrup
- 300 g condensed milk
Topping
- 100 g milk chocolate
- 100 g white chocolate
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 12 hole mini cake tin with parchment paper around the edges
- Cream the butter and sugar together in a bowl
- Add the plain flour and mix until you make a shortbread dough
- Split between the 12 holes and press down - spoons, a pastry pusher or even a coffee tamper can make this easier. Flouring the object can also help to push it down.
- Bake for 15-18 minutes until golden and cool in the tin whilst you make the caramel
- Add the butter, sugar, syrup and condensed milk to a pan
- Heat on a low heat to melt the butter and dissolve sugar, stiring constantly
- Turn up the heat to medium-high and boil for 4-6 minutes until golden and thickened - make sure to stir constantly to prevent the mixture catching
- Carefully split between the 12 and set in the fridge - I find it easier to beat the caramel ever so slightly off the heat to stop it bubbling and then carefully spoon
- Decorate with the two chocolates however you fancy and set again
- Remove from the tin and enjoy
Notes
- 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
ENJOY!
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Would I be able to use tart rings for these? The ones that come like a circle cookie cutter – without the sides. Would I need to grease them?
Hi,
I live in USA. Is “condensed milk” what we call “sweetened condensed milk?” Does your “condensed milk” come sweetened already? If not, I have no idea what it is. Thank you! Please advice.
Yes Sweetened condensed milk is the right one.
I love this idea and recipe but I am having a difficult time converting from grams or ounces to cups, it seems everyone has there own conversion. Any chance you have this recipe converted to cups. Was hoping to make it today.
Thanks
Would you please provide the conversions for the measurements! I cannot wait to make them & want perfection. Thank you!!
Either google it or search conversions on Pinterest
I’d recommend getting some scales and measuring accurately. If you want to make any non American recipes, they’ll all be in grams or ounces so will be worth it in the long run and that way you know you’ll be making them properly as, like you said, online conversions vary.
Will these work in a silicone mold?
Absolutely they work in silicone cake cups
Yes I make them in silicone moulds.