Eckington Manor Millionaires Shortbread


For the pesto

  • 60g caster sugar
  • 120g salted butter (softened)
  • 240g plain flour
  • 1tsp vanilla paste
  • 1 large egg yolk
  • 2 tins condensed milk
  • caramel
  • 1tsp sea salt
  • 150g milk chocolate


Start by making the shortbread biscuit base, combine the sugar, butter, flour and vanilla paste in a free standing mixer until it resembles breadcrumbs, then add the egg yolk and mix together by hand until the mix begins to clump together into larger pieces. Press the mix into the base of a greased brownie tin or square cake tin ensuring it is completely level. Base the biscuits at 160 degrees for 15 minutes until golden at the edges and slightly soft to the
touch then allow it to cool.

Whilst the biscuit is cooking and cooking, put the caramel into a saucepan and bring to a gentle boil increasing the heat as you go, once the mix is boiling whisk continuously for about 3-4 minutes whilst boiling rapidly the mix should get a touch darker and thicken slightly then allow the caramel to cool for 15-20 minutes whisking occasionally. Once cooled slightly pour the caramel onto the shortbread and chill in the fridge for 2 hours until The caramel is completely set. 

Melt the chocolate in a microwave until completely liquid then pour onto the caramel and spread thinly across the entire surface. Chill again into fridge for 1 hour until set, then run a knife down each side of the tin to loosen and remove the biscuits from the tin, using a hot knife gently press through the chocolate to make sure you don’t crack it then push through the biscuits base and portion the biscuit into small bite size squares!

Take The Recipe With You