Butterscotch Millionaire's Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Let me share one of my absolute favorite indulgences with you. This butterscotch millionaire's shortbread comes together faster than you'd expect, taking just 45 minutes from start to finish, which makes it perfect for when you want something fancy without spending all day in the kitchen. The buttery shortbread base pairs beautifully with that glossy butterscotch layer, and here's the thing: eggs are packed with choline, which supports brain health while adding richness to every bite. Best of all, it's made from simple pantry staples you probably already have, so there's no need for expensive specialty ingredients. The flaky sea salt on top brings everything into balance with a sophisticated touch.
Ella x
Ingredients
- 250 gbutter
- 300 ggranulated sugar
- 100 mlgolden syrup
- 2 nulllarge eggs
- 150 gall-purpose flour
- 5 gsalt
- 1 gbaking soda
- 100 gunsalted butter
- 200 gbutterscotch sauce
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
Tip: Optional: line the baking tray with silicone mat for easy cleanup.
- 2
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Tip: Use a stand mixer or a handheld electric mixer for this step.
- 3
Beat in the large eggs one at a time, then stir in the golden syrup.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
In a separate bowl, whisk together the flour, salt, and baking soda.
Tip: Use a wire whisk or a rubber spatula for this step.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Tip: Be careful not to overmix the dough.
- 6
Press the dough into a rectangular shape and press the unsalted butter into the dough.
Tip: Use a rolling pin to achieve an even thickness.
- 7
Bake the shortbread for 15-20 minutes, or until it is lightly golden.
Tip: Rotate the baking tray halfway through the baking time.
- 8
Remove the shortbread from the oven and let it cool completely.
Tip: Let it cool completely before slicing and serving.
- 9
Once the shortbread is cool, use a serrated knife to cut it into squares.
Tip: Cut the shortbread into 12-15 squares, depending on your desired size.
- 10
Spoon the butterscotch sauce into a small saucepan and heat it over low heat.
Tip: Stir the sauce occasionally until it is smooth and warm.
- 11
Drizzle the butterscotch sauce over the shortbread squares and sprinkle with flaky sea salt.
Tip: Serve immediately and enjoy!
Recipe Variations
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