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Millionaire’s Shortbread

Discover our Millionaire's Shortbread recipe, made with walnuts this is a delicious twist on a classic recipe.
  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Millionaire’s Shortbread


  • 115g Stork block
  • 55g caster sugar
  • 175g self-raising flour, sieved
  • 400g can full cream sweetened condensed milk
  • 115g Stork block
  • 115g caster sugar
  • 2 tablespoons golden syrup
  • 150g hazelnuts
  • 200g plain chocolate
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. To make the base, beat the Stork and sugar until light and fluffy, sift the flour over and fold in. Press the mixture evenly over the base of a greased 18 x 28cm (7 x 11 inch) Swiss roll tin.
  2. Bake in the centre of a preheated oven at 180ºC, 160ºC fan, Gas mark 4 for 15-20 minutes, until golden brown.
  3. To make the filling, place all the ingredients, except the hazelnuts, in a heavy-base saucepan and simmer gently for 8-10 minutes, stirring continuously.
  4. Spread the filling over the cooked base and allow to cool. When cool, scatter the hazelnuts over and press down slightly into the filling.
  5. Break the chocolate into a bowl and melt slowly over a pan of hot water (or in a microwave on medium power). Quickly pour the melted chocolate over the caramel and swirl with a fork.
  6. Mark into portions before the chocolate sets then leave to cool completely.