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Cornish Seasalt Millionaires Shortbread

This classic is perfect for that little afternoon treat with you're Cornish Tea.

Ingredients :

190g Roddas Cornish Butter

80g Caster Sugar

250g Plain Flour

For the Caramel Filling:

190g Roddas Cornish Butter

80g Caster Sugar

3 tbsp Golden Syrup

365g Sweetened Condensed Milk

1 tsp Cornish Sea Salt

For the Chocolate Topping:

200g Swiss Menier Milk Chocolate


  1. Firstly get a 9" square deep cake tin and line with nonstick baking parchment. Pre-Heat the oven to 180C Fan 160C

  2. For the shortbread base, put the butter and sugar in a bowl and beat until pale and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 mins until pale golden. Set aside to cool.

  3. Next, make the salted caramel. Place the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and rapid rolling boil for 5-7 mins, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan. (Careful during this stage as the Caramel can spit up out of the pan).

  4. The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in the salt, then pour the caramel over the shortbread and leave to cool in the fridge for 1 hr or until set.

  5. For the topping, melt the chocolate in a bowl placed over a pan of barely simmering water, being careful not to let the bowl touch the water. Pour the melted chocolate over the caramel, spreading out to an even layer, then leave back in the fridge until set. When ready slice into squares to serve, the shortbread will keep in a tin for up to 1 week.

If you do not want the Salted Caramel taste and prefer an original taste, then just leave out the salt.

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