This Gingerbread Millionaire Shortbread has a Gingerbread shortbread base, caramel centre and is topped with Gingerbread white chocolate.
Millionaire Shortbread is one of my absolute favourite things to make so I had to make a Christmas version.
Reasons to Love This Recipe
Perfect for Sharing – This Millionaire Shortbread can be cut into between 12-16 slices depending on how big you want the slices of Millionaire Shortbread.
Gingerbread – I made the base of this Gingerbread Shortbread instead of just a normal shortbread. I wanted to make it as Gingerbready as possible.
Homemade Caramel – I would recommend making your own caramel for the centre of the Millionaire Shortbread. Please don’t use a shop-bought caramel it is too soft. So when you cut into the millionaire shortbread the caramel will just splodge out the side.
Before you Start Baking
Before you start baking line your 9” square cake tin. I would line the bottom and sides as you don’t want any part of your Millionaire Shortbread sticking to the sides, especially the caramel or chocolate.
Once you have lined your tin leave it to one side and preheat your oven.
Making the shortbread is super easy and only uses a few ingredients. I started by mixing together the flour, sugar and butter to make a plain shortbread. Next, I added in the spices and mix again.
In this recipe, I used a combination of Ground Ginger, Ground Cinnamon and Ground Nutmeg. I love the flavour of all three together. Of course, I used more Ground Ginger and added in a small amount of cinnamon and nutmeg.
If you prefer you could just add in the ground ginger and leave the cinnamon and nutmeg out. Also, depending on how strong a flavour you want you could add more or less.
Once you have made the dough press it into the bottom of your cake tin and bake in the oven.
How Do I Know the Shortbread Is Baked?
So, this shortbread is a bit darker in colour because of the added spices so it can be a little difficult to tell when it is golden brown in colour. Around the edges should be golden brown in colour and it should start smelling like a gingerbread biscuit.
Once the shortbread is ready remove it from the oven and leave it to one side.
So, the shortbread doesn’t need to be completely cool before you start making the caramel. You can put the caramel on top of the hot shortbread.
As I said above, I would recommend you make this caramel rather than using a shop-bought one, just because this one sets firmer. So, when you cut into the Millionaire Shortbread the caramel will still hold its shape it won’t all splodge out like it will if you used a shop-bought one will.
If you haven’t made caramel before don’t worry. It can be a bit daunting but just keep the saucepan on a low heat and take your time.
To start put all the ingredients to a large saucepan and put on a low/medium heat. You need to stir it continuously until all the sugar has dissolved. We don’t want it to start boiling at this point.
You will know the sugar is all dissolved when the bottom of the pan no longer feels grainy. You also need all your butter to be completely melted.
Once the sugar has dissolved and the butter is melted turn the heat up to medium and continue to stir continuously. The caramel will start boiling so be careful as it can start to spit.
Keep stirring making sure that you are scraping down any mixture on the side to stop it from catching. It can take up to 6 or 7 minutes for the caramel to be ready, but just keep stirring and the caramel will start to become thicker. You will know it is ready when it is pulling away from the sides and coats the back of a spatula or wooden spoon.
Once your caramel is ready pour it over the top of your shortbread and pop it into the fridge to cool and set.
Once the caramel has cooled and set we can make the caramel topping. In a heatproof bowl melt the white chocolate in 20-second bursts stirring in between until it is completely melted.
Once it is completely melted add in the ground ginger and mix until it is fully incorporated. Pour over the top of your caramel and smooth. Finish with your Gingerbread men and sprinkles. I used these Holly Jolly Ginger Sprinkles from Super Streusel.
I realise I make a lot of Millionaire Shortbread with white chocolate topping. If you prefer milk chocolate you can easily swap them out. You can still add the gingerbread into the milk chocolate.
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Gingerbread Millionaire Shortbread
For the Shortbread
- 300 g Plain Flour
- 200 g Unsalted Butter or Stork
- 100 g Caster Sugar
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
For the Caramel
- 397 g Condensed Milk (1 tin)
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 400 g White Chocolate
- 2 tsp Ground Ginger
- Gingerbread Men
To Make the Gingerbread Shortbread
- Line a 9" square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar, butter, flour, ginger, cinnamon and nutmeg to a bowl and mix until it forms a soft dough.
- 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 5-8 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.
To Make the Topping
- 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 ground ginger and mix until completley combined.
- Pour it over your caramel.
- Decorate with Gingerbread men and sprinkles.
- Pop the Millionaire Shortbread back into the fridge until the chocolate has set.