Comments on: Millionaires Shortbread – Back to Basics!

By: Nichola

Nichola — Thu, 06 Nov 2025 21:24:08 +0000

In reply to Sarah. I made it with GF flour and was delicious. Can I ask what brand of chocolate do we all use?

By: Katie

Katie — Sun, 31 Aug 2025 16:04:41 +0000

In reply to Kelly. I have made this recipe a couple of times now and each time, when I make the caramel, I pour off some of the butter that comes to the top when I take it off the heat. My caramel is then nice and not slippery.

By: Lorna

Lorna — Wed, 13 Aug 2025 16:01:48 +0000

In reply to Katharina.

Mine was too! Definitely not ‘short’ bread.
I used it as a base so didn’t make the caramel so can’t comment on that. Would use again sorry

By: Chanee

Chanee — Thu, 24 Jul 2025 13:27:12 +0000

LOVE LOVE LOVE this Millionaire Shortbread recipe, biggest problem is I can’t stop eating them! But wanted to ask your opinion, could I use this caramel as a vanilla cake filling? Tinned caramel is fine but as with everything in this recipe I love the caramel.

By: Sarah

Sarah — Thu, 24 Jul 2025 13:07:24 +0000

This looks like a wonderful recipe, i’m going to try it this week. Has anyone tried it with Gluten Free plain flour? I need to make two batches one normal and one GF so fingers crossed

By: Gordon

Gordon — Sat, 28 Jun 2025 07:40:22 +0000

In reply to Sammy.

Lindt make a dark chocolate with caramel bits in it.
For the chocolate topping I used 2 bars of Lindt milk chocolate and 1 bar of the dark Lindt with caramel in it. It gave an ever so slightly crunch to the chocolate and worked very well. Maybe this will satisfy your son.
Regarding people’s post saying they had problems cutting the chocolate, possible this is caused by using cheap chocolate that sets harder.
My first attempted at this I found my caramel a little grainy. I made sure on the second attempt I stored in the ingredients on the lowest heat setting for about 5 mins to make sure all the sugar was dissolved. I the. Put the heat up, but not to the highest setting. Stirring Vigorously until the caramel changes colour and the turned the heat off and continued to stir until it stopped
bubbling. Turned out perfectly.
With regards to crumbly shortbread, make sure you squeeze
together the shortbread and roll out a little before putting into the tin and then make sure you roll it in the tin to compress it
down. A glass can help with this.

Well done Jane on such a superb recipe. It can be a little tricky
getting it correct especially if the ingredients change slightly
but I got it right in the end and as they say, practice makes
perfect! Thank you for sharing.

By: Jane's Patisserie

Jane's Patisserie — Fri, 23 May 2025 09:15:48 +0000

In reply to Kayla. I would personally say butter!

By: Kayla

Kayla — Tue, 06 May 2025 08:45:42 +0000

In reply to Lauren. Hi just wondering could I use baking spread for the shortbread or does it have to be block butter

By: Leigh

Leigh — Sat, 03 May 2025 16:41:59 +0000

My mum said it was great

By: Ashley

Ashley — Sun, 13 Apr 2025 20:36:47 +0000

In reply to Kelly.

Cut it after an hour of putting chocolate on

By: Anna

Anna — Thu, 10 Apr 2025 18:00:47 +0000

Heya Jane.

Love your recipes – they are always delicious! 🤩

Do you know a recipe where you don’t have to use condensed milk? Sorry don’t know whether this question has already been asked. 🫣

Anna x

By: Jane's Patisserie

Jane's Patisserie — Tue, 08 Apr 2025 10:34:16 +0000

In reply to Petra. I'm from the UK and generally out condensed milk is always sweetened. x

By: Petra

Petra — Fri, 28 Mar 2025 10:52:11 +0000

It’s not specified wether the condensed milk is sweetened or not. There are several types in the store, how much sugar should it contain?

By: Hannah

Hannah — Thu, 27 Mar 2025 09:24:21 +0000

Top tip!!! If you want to have a smoother time cutting it, turn the whole thing upside down and cut through the base first, it’s much better this way and you don’t get thumb prints on it ☺️