This Jammie Dodger Millionaire Shortbread is one of my absolute favourite recipes ever! It has a Raspberry flavoured Shortbread, homemade Caramel and is decorated with White Chocolate, Raspberry Jam swirls, and of course Jammie Dodgers.
A lot of people struggle with Millionaire Shortbread as they think it is going to be super complicated but trust me it is completely the opposite. If this is your first-time making Millionaire Shortbread, then continue to read through the blurb for all my hints and tips on how to make this Jammy Dodger Millionaire Shortbread.
If you haven’t ever had a Jammie Dodger before they are basically two vanilla biscuits sandwiched together with Raspberry Jam. The top biscuit has a love heart cut out in the centre which exposes the jammy centre.
Before you Start Baking
Before you start baking line your square cake tin with baking parchment. When you do this ensure that the baking parchment covers the entire sides of the tin as you don’t want the caramel or chocolate to stick.
I used a spring form tin as I find it the easiest way to get the Millionaire Shortbread out at the end.
You also need to pre-heat your oven, to ensure that the shortbread bakes at the correct temperature.
So, the main defining feature of a Jammie Dodger is the Raspberry Jam, so I had to add a Raspberry element to the shortbread. So, I decided in the shortbread I used Freeze-Dried Raspberries.
To make the shortbread is super easy mix together the flour, sugar and butter until it forms a dough. Next add in the freeze-dried raspberries and mix until they are evenly distributed.
I find the easiest way to put the shortbread dough into the tin is to break it into pieces and push them into the tin. You could also put the full dough ball into the cake tin and gently press it down with your hands of the back of a spoon.
Pop the shortbread into the oven until it is golden in colour.
Once your shortbread has baked and cooled you can start making the caramel. If you haven’t made your own caramel before don’t worry. Just take it one step at a time.
Please, please, please make your own caramel. The caramel in this recipe sets, so when you cut it it holds its shape. If you use a pre-made caramel like Carnations it is too soft, it won’t hold its shape and when you cut it, it will just splodge out everywhere.
To make the caramel add all the ingredients to a saucepan and heat on a low/medium heat until the butter has completely melted, and the sugar has dissolved.
For the caramel you need to use Unsalted Butter rather than a baking spread like Stork. I remove it from the fridge just before I put it in the saucepan so that it is still cold.
Once the butter has melted and the sugar dissolved turn the heat up and let the caramel boil for around 4-6 minutes. During this time, it will become a lot more golden in colour and a lot thicker too.
The one thing with the caramel is you need to constantly stir it. If not, it might end up catching and burning. Don’t worry if you end up with lumpy dark pieces of caramel, then these are the bits that have caught.
If your caramel is still grainy at the end, it it because you didn’t let the sugar dissolve enough. It is super important to do the first steps slowly to stop this from happening.
Once the caramel is ready pour it on top of your shortbread, and pop it into the fridge until it has set.
Add your chocolate to a large bowl and melt in the microwave on 20 second bursts stirring in between until it is completely melted.
Add the Raspberry Jam to a separate bowl and mix to soften is slightly.
Pour the white chocolate over the top of the caramel and smooth. Add spoonful’s of the Raspberry Jam randomly on the top of the chocolate. Using a skewer gently swirl the jam into the buttercream.
Finish by adding some Jammie Dodgers. I also crushed up a Jammie Dodger and sprinkled over the top and some freeze-dried raspberries. Pop it back into the fridge until the chocolate has completely set.
You could make this using any of your favourite biscuits.
You don’t need to add the freeze-dried Raspberries to the shortbread this is completely optional.
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Jammie Dodger Millionaire Shortbread
For the Shortbread
- 325 g Plain Flour
- 225 g Caster Sugar
- 150 g Unsalted Butter
- 6 g Freeze-Dried Raspberries
For the Caramel
- 397 g Condensed Milk (one tin)
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Chocolate Topping
- 400 g White Chocolate
- 100-150 g Raspberry Jam
- 120 g Jammie Dodgers
To Make the Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the flour, sugar and butter, to a bowl and mix until it forms a soft dough.
- Add in the freeze-dried Raspberries and mix again until they are evenly distributed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel put the condensed milk, sugar, golden syrup and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolve and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- Once the caramel is nice and thick it should take between 4-6 minutes pour it over the top of your shortbread biscuit and leave to cool.
- Put it in the fridge until the caramel had cooled and set.
- Add the chocolate to a heatproof bowl and melt in 20 second bursts stirring in between until it is smooth and completely melted.
- Add the Raspberry Jam to a separate bowl and stir to loosen it.
- Pour the Chocolate over the top of the Caramel and smooth.
- Add spoonful's of the Raspberry Jam randomly over the top and then using a skewer swirl it into the chocolate.
- Decorate with Jammie Dodgers and Freeze-Dried Raspberries.
- Once the chocolate has set remove the millionaire shortbread from the cake tin and cut into individual slices
If you do have any questions about this Jammie Dodger Millionaire Shortbread or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.