When I think of millionaire’s shortbread I think of richness and luxury, and I get the same thoughts from Galaxy chocolate too. So I combined the two into this Galaxy Chocolate Millionaire’s Shortbread! There’s Galaxy chocolate in the shortbread base, it’s covered with a layer of Galaxy chocolate and then I’ve decorated it with a selection of Galaxy chocolates – enchanted eggs, minstrels and their caramel eggs. This is a luxury treat as it’s so indulgent and delicious, it really feels special when you bite into a chunk of it! You could have this for Easter if you like, or any time of year with different Galaxy treats on top!
INGREDIENT TIPS & EQUIPMENT INFORMATION
Make sure your butter is at room temperature before you start baking the shortbread.
I used unsalted butter for both the shortbread and caramel layers. You can use salted butter if you like, it won’t make it taste salty, instead it will balance out the sweetness. However, I do prefer to use unsalted butter and add my own salt as then I can control the salt levels. You can also use a baking spread, but butter tastes much better in my opinion. It’s not that baking spread tastes bad, just that real butter is richer and creamier.
You must use plain flour (also known as all purpose flour) for the shortbread, self raising flour will make the shortbread rise, which you don’t want to happen.
You must use sweetened condensed milk for the caramel layer, evaporated milk will not work.
I use granulated sugar for the caramel layer, but caster sugar (also known as superfine sugar) works well too.
Golden syrup is sold all over the world, so check the international section in your supermarket if you’re not based in the UK. You can also buy it online from Amazon (see link in the recommend equipment and ingredient section). If you can’t get hold of it, light corn syrup is the closest thing to it. You can also use light brown sugar, your caramel will look different and have slightly different texture – but it will still be delicious! Check the recipe notes for details.
You can use any kind of chocolate for the topping. Milk chocolate is the traditional option, but dark and white chocolate work well too. Pick any chocolate that is good quality and that you like the taste of, I’d advise avoiding cooking or baking chocolate as it doesn’t taste great.
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My nana made this every year but I kept forgetting to write it down. So glad I found something that comes close to hers!
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