Millionaire Shortbread Christmas Trees Recipe

The run-up to Christmas is always a bit mad, isn’t it? Between the school plays, present buying, and trying to make everything feel magical, it’s easy to get overwhelmed. That’s why I’m all about finding little pockets of joy, and these Millionaire Shortbread Christmas Trees are just that. They’re a festive twist on a classic treat, and after countless batches (mostly devoured by my two little helpers), I’ve finally perfected a recipe that’s both delicious and (relatively!) easy to make. I promise, even if you’re not a seasoned baker, you can create these edible Christmas wonders. They’re guaranteed to bring a smile to everyone’s face, and let’s be honest, we all need a bit of that this time of year.

Why This Recipe Works

As a busy mum, I know recipes need to be practical. These Millionaire Shortbread Christmas Trees aren’t just pretty; they’re designed with real families in mind. Here’s why they work:

The biggest challenge I faced was getting the chocolate layer just right – not too hard, not too soft. The trick, I’ve found, is to use good quality chocolate and to melt it slowly. Trust me, it makes all the difference!

Ingredients

• For the Shortbread Base:
  • 200g plain flour, plus extra for dusting
  • 100g cold butter, cubed
  • 50g caster sugar
  • Pinch of salt
• For the Caramel Layer:
  • 100g butter
  • 100g golden caster sugar
  • 397g condensed milk (one tin)
  • 2 tbsp golden syrup
  • Pinch of salt
• For the Chocolate Topping:
  • 200g milk chocolate (or dark chocolate, if preferred)
  • Optional: Sprinkles, edible glitter, or other decorations

Ingredient Notes

Plain Flour: It’s essential for a crumbly shortbread. Self-raising flour will make the shortbread too cakey.

Condensed Milk: Full-fat condensed milk is best for a rich, smooth caramel. Low-fat versions tend to be too watery.

Golden Syrup: This gives the caramel a lovely chewiness. You can find it in most UK supermarkets in the baking aisle.

Chocolate: I usually use milk chocolate, but dark chocolate also works beautifully. Use good quality chocolate for the best flavour and melting consistency. Budget-friendly supermarket own brands are often perfectly fine!

Step-by-Step Instructions

Step 1: Prepare the Shortbread Base. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm square baking tin with baking parchment, leaving an overhang on two sides for easy removal. In a large bowl, rub the cold, cubed butter into the flour and salt until the mixture resembles breadcrumbs. Stir in the caster sugar.

Step 2: Press the Shortbread. Press the mixture evenly into the prepared tin. Use the back of a spoon or your fingers to create a smooth, compact surface. Prick the base all over with a fork – this prevents it from puffing up too much during baking.

Step 3: Bake the Shortbread. Bake for 20-25 minutes, or until golden brown. The shortbread should be firm to the touch. Let it cool completely in the tin before adding the caramel.

Step 4: Make the Caramel. In a heavy-based saucepan, melt the butter over low heat. Add the golden caster sugar, condensed milk, golden syrup, and a pinch of salt. Stir continuously until the sugar has dissolved.

Step 5: Cook the Caramel. Increase the heat to medium and continue to stir constantly for 10-15 minutes, or until the mixture thickens and turns a rich golden brown. Be patient and don’t stop stirring – you don’t want it to burn! It should be thick enough to coat the back of a spoon.

Step 6: Assemble the Millionaire Shortbread. Pour the caramel evenly over the cooled shortbread base. Spread it out to the edges using a spatula. Let it cool completely before moving to the next step. This usually takes at least 2 hours, or you can pop it in the fridge to speed things up.

Step 7: Melt the Chocolate. Break the chocolate into small pieces and place it in a heatproof bowl set over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water). Alternatively, melt it in the microwave in 30-second intervals, stirring in between, until smooth.

Step 8: Add the Chocolate Topping. Pour the melted chocolate over the cooled caramel layer. Spread it evenly with a spatula. Before the chocolate sets, decorate with sprinkles, edible glitter, or any other festive decorations you like.

Step 9: Cut into Christmas Trees. Once the chocolate has set completely, lift the millionaire shortbread out of the tin using the baking parchment overhang. Use a sharp knife or Christmas tree-shaped cookie cutters to cut out the trees. If the chocolate cracks a bit, don’t worry – it just adds to the rustic charm!

My Kitchen Tips & Tricks

• Preventing a Soggy Base: Make sure the shortbread is completely cooled before adding the caramel. A warm base can make the caramel seep in and create a soggy bottom.
• Caramel Consistency: If your caramel is too runny, continue cooking it for a few more minutes, stirring constantly. The colour should be a deep golden brown.
• Chocolate Cracking: To avoid the chocolate cracking when cutting, warm your knife under hot water and dry it before each cut.
• Child-Friendly Decorating: Let the kids get involved with decorating! Provide a variety of sprinkles and edible glitter for them to create their own masterpieces. My children always have a blast with this step!
• Make-Ahead Tip: The shortbread base can be made a day or two in advance. Store it in an airtight container until you’re ready to assemble the millionaire shortbread.
• Troubleshooting: If the caramel sticks to the pan, soak it in hot water for a few minutes to loosen it.
• Budget Tip: Supermarket own-brand chocolate is often just as good as the more expensive brands and a great way to save a few pennies.

Storage & Meal Prep

These Millionaire Shortbread Christmas Trees can be stored in an airtight container at room temperature for up to 5 days. If it’s particularly warm, store them in the fridge to prevent the caramel from becoming too soft.

They can also be made ahead of time. I often make the shortbread base a day or two in advance and store it in an airtight container. The entire millionaire shortbread can be made a few days ahead and stored in the fridge. Just bring it to room temperature before serving.

I haven’t tried freezing them, but I suspect the caramel might become a bit grainy upon thawing. Therefore, I recommend making them fresh for the best texture and flavour.

Substitutions & Variations

Gluten-Free: Use a gluten-free plain flour blend for the shortbread base. Make sure it’s a blend that works well for shortbread-like textures.

Dairy-Free: This is trickier, as the caramel relies on butter and condensed milk. You could experiment with dairy-free butter alternatives and condensed coconut milk, but I haven’t personally tested this, so I can’t guarantee the results.

Chocolate: White chocolate, dark chocolate, or even a combination of both can be used for the topping. I’ve used dark chocolate with a sprinkle of sea salt before and it was divine!

Seasonal Variations: For a festive twist, add a few drops of peppermint extract to the chocolate topping, or sprinkle crushed candy canes over the chocolate before it sets.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often make the shortbread base the night before. It saves time and means one less thing to worry about on a busy day.

How do I know when the caramel is done?

The caramel is ready when it’s thick enough to coat the back of a spoon and has a rich golden brown colour. Be sure to keep stirring continuously so that it doesn’t burn. It takes roughly 10-15 minutes on medium heat. This is key to avoid a runny caramel.

Can I use different types of chocolate?

Yes, you can. Milk, dark, or white chocolate all work well. My children love milk chocolate, but I sometimes use dark chocolate for a richer flavour. It’s really down to personal preference.

How should I store the Millionaire Shortbread?

Store it in an airtight container at room temperature for up to 5 days. If it’s very warm, you can store it in the fridge to prevent the caramel from getting too soft.

Do children enjoy this recipe?

Oh, absolutely! My two are huge fans. They love the sweetness of the caramel and chocolate, and they especially enjoy helping with the decorating. It’s a great activity to get them involved in.

Can I scale the recipe for a larger group?

Yes, you can easily double or triple the recipe, just make sure to use a larger baking tin accordingly. You might also need to increase the baking time slightly for the shortbread base.

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What if my shortbread base is too crumbly?

Make sure your butter is cold. If the mixture is still too dry, add a teaspoon of cold water at a time until it comes together into a dough. Be careful not to overwork it.

Serving Suggestions

These Millionaire Shortbread Christmas Trees are perfect on their own with a cup of tea or coffee. They also make a lovely addition to a festive dessert platter.

For presentation, arrange them on a plate and dust with a little icing sugar to resemble snow. A simple sprig of holly alongside adds a nice touch.

Portion sizes depend on how sweet you like things! I usually cut them into small trees, as they are quite rich. A few small trees per person is usually plenty.

My family enjoys them with a glass of milk or a scoop of vanilla ice cream.

So there you have it my foolproof recipe for Millionaire Shortbread Christmas Trees. I know Christmas can be a hectic time, but I hope this recipe brings a little bit of baking joy into your home. These treats are more than just delicious; they’re a chance to create memories with your family and share a little bit of homemade goodness. I promise, the smiles on your loved ones’ faces will make all the effort worthwhile. Now go on, give it a go! And please, let me know how they turn out in the comments. I love hearing your feedback and seeing your creations. Happy baking!

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