Hot cross millionaire’s shortbread
- March 2020
- Makes 24-30
- Hands-on time 30 min, oven time 20 min, plus soaking
We’ve injected the warming flavours of a hot cross bun into this epic millionaire’s shortbread. Although there are three separate elements to the recipe, they’re all easy to do and you could even get the kids involved.
- 17.3g (10.8g saturated)
- 37.3g (32.2g sugars)
For the shortbread base
- 200g plain flour
- Pinch ground cinnamon
- 1 tsp ground mixed spice
- 150g butter, cubed
- 50g golden caster sugar
- 75g currants
For the caramel
- 300g butter
- 300g light muscovado sugar
- 2 x 397g tins condensed milk
For the topping and decoration
- 100g dark chocolate, chopped
- 100g milk chocolate, chopped
- 75g white chocolate, chopped
You’ll also need…
- 30cm x 20cm deep baking tin, greased and lined with compostable baking paper; reusable piping bag
- Heat the oven to 160°C/140°C fan/gas 3. For the shortbread base, briefly whizz the flour, spices and 150g butter in a food processor to fine crumbs (or put the flour, spices and butter in a bowl and rub to fine crumbs using your fingertips). Add the caster sugar and whizz again until the mixture starts clumping together (or bring together in the mixing bowl using a wooden spoon), then stir in the currants. Tip into the lined tin and level with the back of a spoon. Don’t pack the mixture down too firmly or it will be tough when it bakes. Bake for 20 minutes (watch carefully – don’t let it burn) or until pale golden and sandy to the touch. Leave to cool in the tin.
- For the caramel, melt the 300g butter and light muscovado sugar in a heavy-based pan, then stir in the condensed milk. Bring to the boil, then bubble for 5 minutes, stirring all the time to prevent the caramel catching, until the mixture thickens and is golden. Pour evenly over the shortbread base, then leave to set (see Make Ahead).
- For the topping, put the chopped dark and milk chocolate in a heatproof bowl, then melt over a pan of just simmering water (don’t let the water touch the bowl). Stir gently, pour the chocolate over the caramel and spread with a palette knife. Cool, cut into squares, then set on a wire rack.
- To decorate, put the chopped white chocolate in a separate heatproof bowl, then melt in the same way as the dark chocolate. Transfer to a piping bag and cut a small hole at the point to make a nozzle. Carefully pipe crosses onto each square, then leave to set before serving.
Once the crosses have set, line a box with compostable baking paper and wrap. Find boxes at Cake Craft Shop.
Add the chocolate crosses 2 hours before serving and leave to set. The completed millionaire’s shortbreads will keep for up to 3 days in a cool dark place.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter