Roger Pizey

Millionaire’s Shortbread

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Preparation info
  • Makes

    16

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

This triple-layered perfection has a golden crunch from the shortbread, creamy caramel and bittersweet chocolate to top it all off. Some say it’s a Scottish treat while others argue it’s British through and through. And whatever you call it, it tastes divine.

Ingredients

For the shortbread base

  • 200 g (7 oz) butter
  • 100 g (3½

Method

  1. Preheat the oven to 170°C/325°F/gas mark 3. You’ll need a 24cm (9½in) square non-stick tin.
  2. First, make the base. Cream the butter and sugar together in a bowl until light and fluffy, then add the egg yolk and cream.
  3. Stir in the flour. Using