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Nutty Millionaire's Shortbread

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings15 portions
recipe image Nutty Millionaire's Shortbread


  • 115g (4oz) Stork packet
  • 55g (2oz) caster sugar
  • 175g (6oz) self-raising flour, sieved
  • 400g can full cream sweetened condensed milk
  • 115g (4oz) Stork packet
  • 115g (4oz) caster sugar
  • 2  tablespoons golden syrup
  • 150g (5oz) hazelnuts
  • 200g (7oz) plain chocolate

Nutritional facts

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. Start by preheating your oven to 180°C, 350°F or gas mark 4.
  2. Then put the Stork and flour into a large mixing bowl, and rub into a fine bread crumby mix and stir in sugar.
  3. Spoon the mixture into a greased 7 x 11 inch (18 x 28cm) tin and press it down over the base of the tin.
  4. Bake for 15 â 20 minutes.
  5. For the filling: Pop all the ingredients, except the hazelnuts and chocolate, into a saucepan and simmer for 8-10 minutes, stirring continuously.
  6. Spread the filling over the cooked base and leave to cool.
  7. Lightly press the hazelnuts into the filling.
  8. Break the chocolate into a bowl and melt it slowly over a pan of hot water (or in the microwave on medium power) and quickly pour it over the caramel and nuts.
  9. Mark out the portions before the chocolate sets, and leave to cool completely.
  10. Cut, serve, and enjoy.