Cliff’s magnificent Millionaires shortbread

I am the baker in the house, and my baked goods are pretty awesome but when my husband puts his mind to creating something special there are not many top restaurants that can top what he pulls out of the hat.  Long ago Woolworths used to sell millionaires shortbread but that version is no longer available and he had a hankering for it.  He made up his own recipe and it’s better than what he was aiming to achieve.  There are a few steps to making this  but it’s worth it.  This time we made them as a team effort, I did the biscuit bases and chocolate coating and he did the filling.



Biscuit Base

115 g soft butter

50 ml icing sugar

250 ml flour

7.5 ml cornflour

Filling – First Step

1/2 cup (125 ml) of milk

1 tablespoon (15 ml) flour

A little salt

Filling – Second Step

1/4 cup (60 ml) sugar

2 tablespoons water

3 ml vanilla essence

Filling – Third Step

1/2 cup (125 ml) butter softened

1/2 cup (125 ml) castor sugar

50 g Honeycomb (sweet) – roughly crushed


200g milk chocolate


Biscuit Base

  1. Beat butter and icing sugar, add flour and cornflour. Mix until smooth
  2. Roll to about 3 mm thick and cut with a small round cookie cutter
  3. Bake at 180° C for 15 min.
  4. Allow to cool then coat the underside of each biscuit with melted chocolate.


  1. Mix together ½ cup of milk, 1 tablespoon of flour and a little salt and cook over low heat stirring continually until the consistency of medium custard.
  2. Stir ¼ cup sugar and 2 tablespoons of water until sugar is dissolved over moderate heat and cook until it caramelises. Be careful because it can burn easily.
  3. Mix caramel into cooked milk mixture while both are still hot along with vanilla essence.
  4. Beat together ½ cup of softened butter and ½ a cup of castor sugar.
  5. Add caramel mixture and continue beating until light and creamy.
  6. Mix in crushed honeycomb.


  1. Spoon mounds onto shortbread biscuit bases
  2. Place in the refrigerator or freezer until firm.
  3. Cover with melted chocolate.
  4. Chill to set the chocolate


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