Baker shares her simple recipe for 'no bake' millionaire's shortbread (2024)

FAQs

What is the story behind Millionaire's shortbread? ›

The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.

To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.

What's the difference between millionaire shortbread and billionaire shortbread? Millionaire shortbread has a caramel centre, billionaire shortbread has a decadent salted caramel centre. Can shortbread biscuits be frozen? Yes shortbread cookies and biscuits (even with caramel and chocolate) freeze perfectly.

Inspired by the similar-looking Yule Cakes from pagan times which symbolised the sun and new beginnings, shortbread has become a New Year staple. It's offered to all who enter the house on New Year's day and believed to bring good blessings for the year ahead.

In ancient Scottish folklore, sun-shaped cakes, such as shortbread, had magic powers over the Sun during the Scottish New Year's Eve.

If your caramel is too soft, you didn't do it for long enough, so should definitely be kept in the fridge. You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel.

As shortbread was made with butter, sugar and flour, it would be both expensive and difficult to get hold of the ingredients, and so became synonymous with wealth, luxury and celebrations.

The caramel shortbread bar first pops up in the Australian Women's Weekly at the beginning of the 1970s, though the name seems to have originated in Scotland. Whatever the history, it's too good to be wasted on the 1%.

Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century.

The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolised the sun. In Scotland it is still traditionally offered to “first footers” at New Year.

What is short about shortbread? ›

Shortbread is called short because of the traditional ratio of one part sugar to two parts butter that lends a high fat content to the dough. This yields a soft, buttery crumb that melts in your mouth, similar to short crust pastry.