Millionaire Shortbread Christmas Trees

There’s something truly magical about Christmas baking, isn’t there? It’s the perfect excuse to get the kids involved, making memories (and a bit of a mess!) in the kitchen. This year, we’re taking a twist on a classic with these Millionaire Shortbread Christmas Trees. After many attempts to get the chocolate just right, this recipe is foolproof and tastes divine. Honestly, even fussy eaters like my little Tom give them the thumbs up, and that’s a win in my book!

Why This Recipe Works

These Millionaire Shortbread Christmas Trees are more than just a festive treat; they’re designed with busy families in mind. Here’s why this recipe will become a new favourite:

• Child-Friendly Fun: The Christmas tree shape makes it incredibly appealing to kids, and they can help with every stage, from mixing the shortbread to decorating.
• Straightforward Method: After years of making Millionaire Shortbread, I’ve streamlined the process to make it as simple and efficient as possible.
• Delicious and Indulgent: The combination of buttery shortbread, creamy caramel, and rich chocolate is irresistible.

Don’t worry if your caramel isn’t perfect the first time; mine certainly wasn’t! But with a few simple steps and my tried-and-true tips, you’ll be creating Christmas magic in no time.

Ingredients

• For the Shortbread:
  • 225g plain flour, plus extra for dusting
  • 175g cold unsalted butter, cubed
  • 75g caster sugar
  • Pinch of salt
• For the Caramel:
  • 397g can condensed milk
  • 175g unsalted butter, cubed
  • 50g light brown sugar
  • 2 tbsp golden syrup
  • Pinch of salt
• For the Chocolate Topping:
  • 200g milk chocolate, broken into pieces
  • 1 tbsp vegetable oil (optional, for shine)
  • Sprinkles, for decorating

Ingredient Notes

Let’s talk ingredients. For the shortbread, plain flour is essential for that crumbly texture. Don’t be tempted to use self-raising flour. Unsalted butter gives you control over the saltiness of the bake; if you only have salted, omit the pinch of salt in the shortbread recipe. As for the caramel, full-fat condensed milk is crucial for that thick, gooey texture. Low-fat just won’t cut it here! I usually grab mine from the baking aisle in Tesco. And the vegetable oil in the chocolate is entirely optional but gives a lovely sheen – sunflower or rapeseed oil will do.

Step-by-Step Instructions

Ready to get baking? Here are the steps to create your own Millionaire Shortbread Christmas Trees:

1. Step 1: Make the Shortbread: Preheat your oven to 160°C (140°C fan/Gas Mark 3). Lightly grease and flour a rectangular baking tin (around 20cm x 30cm). In a large bowl, rub the cold butter into the flour and salt until it resembles breadcrumbs. Stir in the caster sugar.
2. Step 2: Press the Shortbread: Press the mixture firmly into the prepared baking tin, ensuring it’s even. Prick the surface all over with a fork. This prevents it from puffing up too much during baking.
3. Step 3: Bake the Shortbread: Bake for 30-35 minutes, or until pale golden brown. Remove from the oven and leave to cool completely in the tin. Don’t worry if it seems a little soft; it will firm up as it cools.
4. Step 4: Make the Caramel: While the shortbread is cooling, make the caramel. In a medium saucepan, combine the condensed milk, butter, brown sugar, golden syrup, and salt. Heat over a low heat, stirring constantly until the butter has melted and the sugar has dissolved.
5. Step 5: Simmer the Caramel: Increase the heat to medium and bring the mixture to a simmer, stirring constantly. Continue to simmer for 10-15 minutes, stirring frequently, until the caramel has thickened and turned a rich golden brown. Be patient; it takes a little while. You’ll know it’s ready when it coats the back of a spoon and a line holds when you run your finger through it.
6. Step 6: Assemble the Shortbread: Pour the caramel evenly over the cooled shortbread base. Spread it out with a spatula, ensuring it reaches all the edges. Let it cool completely before moving on to the chocolate layer. This usually takes about 2 hours at room temperature or an hour in the fridge.
7. Step 7: Melt the Chocolate: Break the milk chocolate into pieces and place it in a heatproof bowl set over a pan of simmering water (make sure the base of the bowl doesn’t touch the water). Add the vegetable oil (if using). Stir until the chocolate has melted and is smooth and glossy.
8. Step 8: Add the Chocolate Topping: Pour the melted chocolate over the caramel layer and spread it evenly. Immediately sprinkle with your favourite Christmas sprinkles.
9. Step 9: Chill and Cut: Place the shortbread in the fridge for at least 30 minutes to allow the chocolate to set completely. Once set, use a sharp knife to cut the shortbread into Christmas tree shapes. I find it easiest to cut squares first, then trim them into triangles.

My Kitchen Tips & Tricks

• Troubleshooting Soft Shortbread: If your shortbread is too soft, try baking it for a few more minutes. Just keep an eye on it to prevent it from burning.
• Time-Saving Shortcut: Make the shortbread a day ahead. This saves time and allows it to cool completely before adding the caramel.
• Perfect Caramel Texture: Stir the caramel constantly to prevent it from sticking and burning. If it starts to burn, reduce the heat immediately.
• Child-Friendly Adjustment: My children love decorating the trees with extra sprinkles and edible glitter!
• Make-Ahead Strategy: The entire Millionaire Shortbread can be made a day or two in advance. Just store it in an airtight container in the fridge.
• Budget-Conscious Tip: Use supermarket own-brand chocolate and sprinkles. They taste just as good!
• Easy Cutting: Run your knife under hot water and dry it before each cut for clean slices.

Storage & Meal Prep

Store your Millionaire Shortbread Christmas Trees in an airtight container in the fridge. They will keep for up to 5 days. They can also be frozen for up to 1 month. To freeze, wrap them individually in cling film and then place them in a freezer bag. Defrost in the fridge overnight before serving. You can make the shortbread and caramel layers ahead of time and assemble them later. This is especially helpful if you’re short on time.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you can try:

• Gluten-Free: Use a gluten-free plain flour blend for the shortbread. I’ve tried this, and it works surprisingly well.
• Dairy-Free: Substitute dairy-free butter for the butter in the shortbread and caramel. You’ll also need to use dairy-free condensed milk and chocolate.
• Dark Chocolate: Use dark chocolate instead of milk chocolate for a richer, more intense flavour.
• Peppermint Twist: Add a few drops of peppermint extract to the melted chocolate for a festive peppermint flavour.
• Salted Caramel: Sprinkle a little sea salt on top of the chocolate layer for a salted caramel version.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the caramel is done?

The caramel is ready when it’s a rich golden brown colour and has thickened. A good test is to drop a small amount into a glass of cold water; if it forms a soft ball, it’s ready. Also, as mentioned, it should coat the back of a spoon, and a line should hold when you run your finger through it.

Can I use a different type of chocolate?

Of course! Milk chocolate is my preference, but dark or white chocolate works just as well. If you’re using white chocolate, I recommend adding a drop of food colouring to make it festive!

What’s the best way to store leftovers?

Store any leftover Millionaire Shortbread Christmas Trees in an airtight container in the fridge. This will keep them fresh for up to 5 days. Make sure they’re well-sealed to prevent them from drying out.

Will my children enjoy this?

In my experience, children absolutely love this recipe! The combination of shortbread, caramel, and chocolate is a winning combination. Plus, the Christmas tree shape makes it extra appealing.

Can I scale this recipe for a larger or smaller group?

Yes, you can easily scale this recipe. Just adjust the ingredient quantities proportionally. If you’re making a smaller batch, use a smaller baking tin to ensure the shortbread and caramel layers are the right thickness.

Why is my caramel runny?

Runny caramel is usually caused by not cooking it for long enough. Make sure you simmer it for the full 10-15 minutes, stirring constantly, until it has thickened sufficiently. A low heat at the start is also important to ensure the sugar dissolves properly.

Warm Closing

These Millionaire Shortbread Christmas Trees are more than just a recipe; they’re a way to bring a little bit of Christmas magic into your kitchen. I hope you’ll give them a try and share your honest feedback in the comments below. It’s a right giggle to see what you all create. Whether you’re baking with your children on a rainy afternoon or preparing a festive treat for a Christmas party, this recipe is sure to be a hit. Happy baking, everyone!

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