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Scottish Recipes - Caramel Shortbread (Cake)

This is a recipe for Caramel Shortbread which is also known as millionaires shortbread or caramel shortcake. A recipe which uses few ingredients it still manages to produce a sweet sticky shortcake. However, it would perhaps be better described as a biscuit than a cake and definitely NOT bread-very much for those with a sweet tooth.

Caramel Shortbread

4oz Butter
4oz caster Sugar
5oz self raising flour
Pinch of salt


4oz Butter
4oz caster sugar
1 dessert spoon golden syrup
Small tin condensed milk

Set oven to 350F or mark4. Cream the butter and sugar together in a bowl, then mix in the flour and salt. Knead this mixture into a ball. Press the mixture into a greased shallow tin approx 11x7 inches and bake for 20 - 30 minutes until golden brown. Allow to cool.

For the topping, put all the topping ingredients into a saucepan and bring to the boil, stirring continuously. Continue boiling until the mixture leaves the sides of the pan and starts to change colour.

Pour the mixture over the shortbread, spreading out evenly and leave to cool. Once previous mixture is cool, melt some chocolate and spread evenly over the caramel toffee. Then cut into fingers and serve as a biscuit.
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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide