Millionaire Shortbread Christmas Trees Recipe
Festive millionaire shortbread trees recipe An easy millionaire shortbread festive shaped for xmas perfect holiday tech Shortbread recipe 151 chars
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: Approximately 12-16 servings
- Category: Dessert
- Cuisine: British
Ingredients
Scale
- 225g plain flour, plus extra for dusting
- 175g cold unsalted butter, cubed
- 75g caster sugar
- Pinch of salt
- 397g can condensed milk
- 175g unsalted butter, cubed
- 50g light brown sugar
- 2 tbsp golden syrup
- Pinch of salt
- 200g milk chocolate, broken into pieces
- 1 tbsp vegetable oil (optional, for shine)
- Sprinkles, for decorating
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour the melted chocolate over the caramel layer and spread it evenly. Immediately sprinkle with your favourite Christmas sprinkles.
- 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.
Notes
Bake festive Millionaire Shortbread Christmas Trees with this easy recipe! Perfect for family fun, this treat combines shortbread, caramel, & chocolate.