Amazing Millionaire's Shortbread Recipe
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- Опубліковано 11 бер 2022
- This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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"Chocolate melts in a child's pocket," Mary Berry. She is a treasure. Thanks for the history of the shortbread. I'm Scottish and have never heard that bit of shortbread lore.
Welcome 💐
Millionaire's shortbread is actually a giant homemade Twix bar, only 10 times better. 😋
Channel of cake 💐
I can’t believe I didn’t realize that 🤪 👍.
The biscuit in Twix is terrible
Totally agree with your statement 😊
@@Beldoras The biscuit inside Twix used to be really good, it used to be flaky and a little buttery, and the caramel used to be much softer and smoother. They've really messed it up.
We made this when we lived in Scotland in the early 70s. We were poor students, but these bars made us feel as rich as the oilmen in town. Thanks for the trip down memory lane. I'll have to make some!
I love all your recipes!! Baking is honestly a form of stress relief for me and as a student, I'm nearly always stressed. So I'm kinda always baking and your videos help a lot! You're a great teacher :)
New channel of cake 👍
You make me think of the girl character in the movie Stranger Than Fiction 🙂
Sorry to break it to you but one day you’ll realize that your student days were the least-stressful, least-responsible days you ever had. Still, it’s a good preparation step for the real world so take what you can from it!
Same. Baking is just calming
Baking calms me down so much. Great stress reliever
This millionaire's shortbread was my favourite dessert when I went to the school canteen in Scotland. It was only made better by a plate of custard with it. I will be making this a lot! Thanks for a great recipe.
I also went to school in Scotland and loved the puddings in the dinner school but this one was my absolute favourite.
I love how you tell the history of the dessert while you bake it!
Nora tameu channel of cake 👍
226g unsalted butter
50gr sugar
1 egg yolk
1/2 tsp salt
Vanilla
240g flour
113g butter
210g light brown sugar
1/2 tsp salt
1 can Cond. milk
Corn syrup
1 tsp Vanilla
250gr sweet choco
80ml heavy cream
thank you ☺️
Dang this looks awesome! I appreciate the historical notes and the technical process tips - mass over volume all day every day 👏
Edit: Okay. I made this for the family. It is 10/10 and whoever might read this comment - you should make it as well, everyone will love it 🥳
Thank you for the great recipe and video, Preppy Kitchen ♥
Chocolat 🍫 cake. Welcome
Made one yesterday and out of the 6 people that tried it said it was banging 🤤😁
Is it plain flour or self raising please xx
Thank you so much for the follow-up! Making for sure off your recommendation. 🤗
@@stephanietaylor3559 it says all purpose flour on his website 🤗 if you look in the description it'll have a link that will take you right to the recipe and have tips which I always find helpful.
It's called Caramel Slice in Australia, not Millionaire's Slice (that might be English?)...and it's a classic here. I love the Scottish Shortbread history lesson too, John!
Yep when he mentioned caramel slice I thought “that sounds WAY more delicious” 😂❤️
In Ireland we call it a Caramel Square lol 😂
Bhagsu cake in India!
I'm pretty sure that the name "Millionaire's Shortbread" is from Scotland. Also much earlier than mid-20th century mentioned in the video. My gran from Aberdeen used to mention eating them in her childhood in the 1910's and 1920's. I got told the stories every time she made them for me and my siblings. The origin of these is likely much earlier than that.
In New Zealand a classic & called Caramel Square. Try with a chocolate shortbread base
I made these about a month ago and OH MY GOD they were AMAZING!! I brought them to a party and they were a huge hit!! Thanks for all the recipes, they always turn out perfect!!
Nora tameu channel of cake 🌹
I hate to use the word “aesthetic,” but this channel is gorgeous!! The food of course. The quirky and perfect kitchen tools! Everything about it is great 🥰
I agree.
I would love a video series where you make different coffee’s with all sorts of fun techniques, toppings, mix ins or different blends and then a few minutes of baking tips and tricks!
Me fascina la sencillez y grandeza que muestra su persona en cada vídeo.
Cómo si Jhon fuera tan conocedor en lo que hace que no necesita estar alardeando.
Me en-can-ta aprender con sus videos.
Gracias John!!!
I've heard of this treat for years but never bothered to get the recipe. I'll have to give these a try. Thanks for including food origins. I think it makes food more interesting. Also, yes please to the custard bars you mentioned. I love custard.😋
Chocolat 🍫 cake. Welcome 💐
I love. Custard too
Put some shredded coconut in the shortbread and try that! It’s called caramel slice in Australia, and once you start eating them good luck trying to stop
Don't like caramel so will try with just a little chocolate
Thank you! I love the fact that you teach the history behind the name and also teaching easy and delicious caramel. I never knew how to make caramel. Thanks so much for your awesome energy and enthusiasm on baking and cooking to help us learn. You are GREAT.
Welcome 💐
Since you like caramel, check out flan recipes, a classic caramel dessert.
@@rosemarykarlsson593 sure, thanks.🥰
@@noratameu8674 🥰
Technically, it's butterscotch. I thought there would be a bigger difference, but the only actual difference is butterscotch is brown sugar while caramel is white sugar.
OMG! I had this once in Scotland. I still recall it fondly. I cannot wait to make this. Thank you so much!
Wow- this is one of the best baking tutorials I’ve ever watched! Love your descriptions and instructions, plus the little anecdotes sprinkled throughout.
Not sure how John doesn't weigh 900 pounds, but kudos for making delightful recipes and maintaining a healthy weight!
I always wonder about his metabolism.
I always feel confidant trying your recipes because you’re so detailed. I try to follow other recipes from different people and things don’t always turn out even though they own bakeries. Thanks for covering all of the specifics!
VERY TRUE .
yea his instructions are so helpful, and i also like that you can go just based on the video. it annoys me when youtube bakers are like "ok now youre gonna mix together butter, sugar, eggs, and some spices (recipe in the description)" like ok what is this video for then??
This is an old favorite of Memories of Mom. I loved them. The best❤
That recipe for caramel is very similar to the recipe for something called “raw caramel” in Hokkaido Japan (they traditionally use heavy cream-or more bitter version with crème fraîche-and lots of granulated sugar, but can also be made with condensed milk). I made it once, using vanilla bean instead of extract and it came out great, and was so simple.
I am definitely going to try this recipe out because I’m sure the chocolate and shortbread go well with the caramel! Thank you for sharing!
Just made them!
Had left over caramel
Put salty cashew pieces on top and made candy dk chocolate/ dipped them in - my mom is 98 and her dad was a candy maker in the 1920s-40s in Brooklyn. She will love all of this!!! ❤
Thank you for including the metrics, I scaled it up for a bigger pan and it was so much easier to calculate.
Oh My Gosh - you're so much fun!! I use that shortbread recipe for so many deserts and it is loved by many. Love watching and hearing all your wonderful secrets and advice in baking. I keep learning something new each time I watch!! Thanks so much!
i really enjoy your commentary, you are a good teacher! and yes, please do a 'coffee only' video. tell us the ingredients we will need and do a live stream. or make it a 2 part, one to teach and a live stream cook-a-long.
As a Scottish person we do not add egg or vanilla to shortbread and it’s crucial to make with just your hands to get the perfect texture and a smooth silky looking dough that you refrigerate before cutting/using xx
True that! The original ratios that work best are 1:2:3 - sugar:butter:flour. His oven’s way too hot with a quick bake. Tsk tsk
Excellent point about the use of gram scales instead of volume measurements for the ingredients. 👍
After a month of repeatedly watching your video, I was finally brave enough to try making caramel. Thank you. I enjoy watching you cook. You are an inspiration. Your directions were perfect.
Thank you John! ❤ Starbucks had these several years ago and they were divine...I'm so happy you shared how to make them -- homemade is always better than store-bought!! 😊 Love the historical perspective too! xoxo Amy
Nora tameu channel of cake 👍
Made this for a friend's party and it was a big hit! Scottish friend said it was exactly like they do it in Scotland, even better 🙌💃🥰
Thank you so much for this recipe, and history behind it, what a brilliant idea to include it!❤
Love your show. Thanks for all the hard work to provide it !
You literally have my mouth watering! I like chocolate, but my favorite things to eat are caramel and a good shortbread. You made my day, now I'm going to make your recipe.
Chocolat 🍫 cake. Welcome 🌹
I like what you did with the caramel layer; making it very approachable. This one step makes this a very doable treat.
Most home cooks might otherwise avoid making this recipe because of the long cook time of scratch caramel and hitting the soft/firm stage with out burning or scorching it.
Welcome 💥
Had these for the first time while visiting Scotland this past April 2023. They were amazing and delicious!
Baking is my passion and I am always trying to bake so this is also helpful! I love short breads too!
I love the whole look and feel of his videos! It feels very vintage and retro, even the way he’s dressed all the way down to his hairdo and glasses. It’s like a nerdy man cooking in his kitchen in the 1950s.
Yes his range costs the same as the house I grew up in which was built in 1956.
Oooh, yes John, please do our Aussie Vanilla Slice!! Love your videos. Learning sooooo much😃
I just made these…and this has to be the most decadent of desserts I have ever made. OMG. I love John Kanell.
Thanks for wonderful baking videos! your recipes always come out very well!
Uuuugh John I’m so jealous of your kitchen you don’t even know, it’s gorgeous
Welcome 💐
Ohhh John you know our hearts desires !!! Thank you for sharing this !!
Welcome 💐
Thank you so much nora
Yes, Mary Berry is a treasure. 😍. You have inspired me to make this again. I used to make it for my kids, but now I’ll make it for my Grandchildren.
This is the only recipe I’ve tried for Millionaires’ Bars that renders an edible layer of caramel! Genius! Thank you so much!
Yes using the condensed milk is very delicious. My granny use to add it to her coffee :) Thanks for sharing this video.
Welcome 💐
To hell with my waistline!! 😁
Chocolat 🍫 cake welcome 🌹💐
@@noratameu8674
Always!
Thank you for explaining "shortbread"--great story!!!
I'm in heaven looking at these bars & I am sure that they taste even more heavenly. Thank you.
Mary Berry is a international treasure
Chocolat cake. Welcome 🌹
I just tried your brownie recipe, it was so good that it didn't even need frosting. and I always add frosting. Im pretty impressed. Ill have to try your Millionaire's Shortbread next :)
Chocolat 🍫 cake. Welcome 🌹
I made his Brownies for a party at my house and they were a HUGE hit
I love this. So incredible. I eat just a small amount and is so satisfying. I crumble Heath bar on top and bake. I reduce the caramel, in order to keep from having a sugar overload.
I've made this many times and it is absolutely delicious, acvording to my friends, family and neighbours! When I'm feeling creative I add some aromatics to the shortbread, e.g. vanilla chai tea (or earl grey), fresh rosemary or lavender. The ganache topping is a bit softer than traditional millionaires, which I love! Thanks John, this is an amazing recipe!
I can’t wait to try this. Yummy 🤤
Nora tameu channel of cake is so amazing 👍
Hello John and Merry Christmas to you and your family 💗🎄☃️...I made these awesome Cookies and were SUCH a HIT, that I'm on my 2nd batch to make and give away 😊... great recipe 🖐️💕thank you for sharing ☺️
You seem extraordinarily happy during the shortbread portion. I think I’ll just do that delicious-sounding part for a simple nostalgic treat! Thanks John!
This recipe was the HIT at my 2022 Christmas celebration, and were eaten before my entrees!!! Just wonderful, so thank you John!! The response led to receiving your new cookbook for a Christmas gift. Excited to delve in and explore ( and to make the shortbread again).
It’s definitely called caramel slice in Australia, I am going to make it this weekend it looks divine.
I love your delivery and the eloquent yet fun way you throw in a bit of history in your videos! 😀❤️
Chocolat cake. Welcome 🌹
Thank you for showing the best way to get parchment paper placed nicely in the pans!! Taken me all these years as a baker to learn a step I should have known how to do! My hubby and I use the fat free condensed milk in our coffee and it is quite decadent!
Magic bars! I know these as magic bars. I’m in love with these! My recipe has a coconut, almond flour shortbread like cookie. I use coconut cream and coconut sugar to make my Carmel. I top with chocolate, coconut and pecans 😉
Hi John 🖐️...I'm using this recipe for my "6" Christmas treat Gifts🎄🎈⛄❄️...These look AAAAA-MAZING!😁😉
I absolutely love how detailed your instructions are.
Me too. And he somehow does it quickly!
This is called caramel slice in Australia, and they use a little shredded coconut in the short bread. One of my favourite indulgences over here! Yummy! I’m married a awesome Aussie gal. Came her in 98’ the first time, been here almost 20 years this time. I haven’t been home since. Miss my family, friends, hunting, and some things to eat and do that can’t be done here.
I love how you taught us a little about the history as well as a great recipe.
I love this recipe thankyou for breaking this down and making it look so easy and enjoyable to watch thankyou so much 😊💕
Always a favourite to make for friends / family get-togethers (classic Aussie BBQ) or an office morning tea
I’ve known them to be called Chocolate Caramel Slice, down under.
You should give our other Aussie recipes a crack too John, Raspberry / Apricot Slice (would be amazing with your own homemade jams); Lamingtons; or the national favourite Pavlova 🦘🇦🇺
Wow your baking techniques are so interesting to watch😍😍This short bread is really gorgeous♥️♥️Keep sharing👍Joined for more🤝🤝
I love all the information you're sharing in your videos! You are my favorite!
I made this last week when seeing your short on it. It was AMAZING and DELICIOUS 🥰 they all went incredibly together.
Nora tameu channel of cake 👍
I've saved and made several of your recipes and myself and family have loved all your recipes!..
I messed up making the caramel with this recipe when I was distracted for a few min. The condensed milk settled on the bottom of the pan and burned. There were large dark pieces but the butter was fine and no burnt smell or taste. So I used a tea strainer to remove the burnt milk and added another can and proceeded..im waiting for it to cool off in the fridge. The Carmel was very thick and tasted very good and silky. So far so good (I think)..lol..
Nora tameu channel of cake 👍
this looks amazing! I've been subbed to you for the longest time and I think I've made at least 20 recipes... they all turned out perfectly. I was wondering if you'd be interested in trying to make some Dutch confectionery. the Dutch kitchen is quite bland, but these things are like nothing else:
- "Roze koeken" ("Pink cookies") --> small flat cake with a pink layer of fondant
- "Gevulde koeken" ("Filled cookies") --> a small round cake, made of butter dough and with a sweet filling (almond paste)
- "Stroopwafels" ("Syrup waffles") --> two round dough waffle halves, with diamond pattern, with sweet syrup in between
- "Mergpijpen" ("Marrow pipes") --> bar-shaped cake made of cream, marzipan and chocolate
- "Gevulde speculaas" ("Filled speculaas") --> biscuit baked with speculaas spices, filled with almond paste (very popular treat in December)
- "Banketstaaf" ("Pastry bar") --> pastry consisting of almond paste and puff pastry (also very popular in December)
- "Suikerbrood" ("Sugar bread") --> originally from Friesland, white bread with grains of sugar baked in (amazing with some butter afterwards)
these are just some ideas in case you're interested in some typically sweet treats from the Netherlands. :)
thank you for all of your dedication when creating these videos! much love, from Spain and the Netherlands
Welcome 💐
Love to see a fellow Dutchie obsessing over recipes from John. I have to be honest I’ve made stroopwafels, gevulde koeken, rondo’s, kano’s, slagroom taart, mergpijpen, banket staaf, appeltaart myself. Most recipes I used were from Rudolf on 24 kitchen.
@@suzlindaard728 ahh, nice! I've made a lot of pastries myself as well, but I'd love to see John make some Dutch things as they're rarely promoted whereas the plain and boring side of the Dutch cuisine seems to be known everywhere. :P how did those recipes turn out by the way?
@@Cupcait_ all the recipes turned our great. I have lots of pictures
I've only had stroopwaffles before, but the rest sounds so good
LOVE the vintage baking tin! Trying this recipe tomorrow!
When I was a young bride in the early 70's, Millionaire Bars were the rage!! They were on everyone's table for party's and never lasted long. I will be making these for my Christmas Cookie give away for friends this year. Thanks so much for the caramel trick.
This looks so good, I want to try it!
Was kind of confused on the shortbread as it was made so completely different than I learned to make shortbread. There was no cornstarch in this recipe and cornstarch is one of the main ingredients in shortbread cookies. My grandmother's shortbread cookie recipe that I was taught was based off the recipe found on the cornstarch container. Same ingredients as the label but made slightly different. There was also no egg in that recipe. Dry ingredients were mixed then cubed butter mixed in, mostly by hand (like bread) as it was easier than with a spoon/spatula.
I still really want to try this recipe
Would LOVE to see your recipe !!
Had a Scottish friend who explored various USA flours until she got the right texture of the shortbread, along with taste so it matched her shortbread she ate in Edinburgh, Scotland. She found Wondra flour The canister held just a little over 3 cups that the recipe called for. So it was butter, white cane sugar, mixed, then the 3 cups of Wondra flour were added alternately by the spoonful along with 1/4 cup regular flour. It looked like slightly damp sandy beach soil. Texture felt same in your hand to. I always used a fork or wooden spoon to blend all together so you don’t overmix anything. In the States, Wondra flour is used to make gravies, it’s very fine textured. No cornstarch, no eggs. No extracts.No mixer. Hand mix.
Make your shortbread and his topping
I've only heard of this cookie when I saw Bigger Bolder Baking's version of it. Gemma is a sweetheart, just like you! I'll definitely have to make this.
Also, I grew up putting the sweet condensed milk in my coffee since my grandparents always used it in place of the usual sugar. Always reminds me of them when I have my coffee this way. ❤️
Chocolat cake 💥
Welcome 💐
John and Gemma are excellent bakers to watch. Very calming like ASMR. I have subbed to both Bigger, Bolder Baking and Preppy Kitchen on UA-cam.
I made this recipe for my grandma and grandpa and I after seeing this video a couple times. I made it when I was visiting them a few weeks ago and it was incredible!
Thankyou so much for this. I have many happy and over-enthusiastic kids crazy for this now and some invaluable peace and quiet as an after reward. Great site, great videos (I promise I am working through them!) and superb recipes. You're passion and enthusiasm is fabulous and it comes through as a sterling motivator.
I just recently watched your channel Preppy! The food looks really delicious! I'll try making them when i grow up
Nora tameu channel of cake 🌹
U don't have to wait till ur an adult-_- depending on your reason for waiting
@@rated-r84gg2 my mom doesn't allow me to cook rn, but we cook together sometimes in the holiday and she wants me to focus on my study and learn to cook when im older
Hi john! I am highly inspired by your videos and I’ve stopped watching tv or netflix because I’ve been doing marathons of your videos for months now. What i love most is your explanation about the theory and history of the recipe. I used to be bad at cooking and baking but your videos leveled my cooking up. Best of all, is your OCD is so impeccable, that it makes the presentation a work of art. Keep us inspired! Soon i will have to change my name and my youtube content hehe.
Nora tameu channel of cake 👍
These are fabulous!!! Thanks for the recipe.
Everything you make looks amazing and this is no exception. I'm pretty new to baking and I wanna try this next!
Yum. Love shortbread 💜
Welcome 💐
Thank you so much 👍. Nora.
Dude always crushes it with these recipes
Welcome 💐
🤣 omg they way you describe the foos silky crumbly . The love and passion you got for your sweets is all in your smile n words. . Thank you for sharing your talents with all of us . Much appreciated been a fan for years now .
Thank you Mr. Chef JOHN for always sharing your talent for cooking and baking. Keep it up the good baking work. I learned a lot from you. Always be safe.👌👍
Welcome 🌹
Hey John, this looks so delicious and a must try bar for me to make. Thank you for another great recipe and many blessings to you and the family.
Channel of cake 👍
Look very delicious 🤤 😋
Welcome 💐
You are very good channel nora👍
Oh my gosh, you are a joy to watch, listen and learn from. Just found your channel, watched two videos and you are too much of a gem. Had to subscribe!
I’m making this now ( now in the fridge setting) I made the chocolate brownies earlier and they’re Devine and so so chewy so nice
Ok so I just tried this!
Came out just like the picture and best of all it's delicious 🤤
Though I will have to say it's very sweet. So I cut it into smaller bite size squares.
Only thing I had to substitute was a simple sugar syrup since I did not have corn syrup for the caramel but it came out fine. The caramel layer is a little to thick for me so I'll probably half it next time. Again wonderful recipe. Easy and delicious 😋
Finally made this today and it is delicious!!!! My family loves it!!!
All your recipes come out great..tkx for sharing
These look absolutely scrumptious!!!!
Does this recipe work for a shortbread pie crust? If not, PLEASE do a video!!!
And yes to a video where we just drink coffees together!!! Lol
Nora tameu channel of cake 👍
Can't wait to try this. It looks amazing! One question: does this need to be refrigerated because of the caramel? If you just make the caramels as candy like you suggest, do they need to be stored in the refrigerator? Thank you!
Nora tameu channel of cake 👍
Yes they do need to be refrigerated to set the caramel.
Your way of making it looks like the best and what a good tip about using the sweetened condensed milk. I have a tip for you. Instead of using the spatula, use a wooden spoon. It blends it together easier and quicker, therefore you'll be working it less as you suggest for a better texture. Thanks again and I hope you like my tip 😉
These look so delicious!! Such a yummy recipe to try with my daughter.
Love the coffee idea, count us in!
We roast our own coffee. We never buy our coffee treats anywhere because we make ours at home just as good, if not better, than Starbucks or Dunkin…hot and cold.
Channel of cake 👍
This also makes it easier to make the caramel for this recipe in high elevations. We are 5800 feet and it comes together so much faster
Welcome 💐
You are so amazing channel nora 👍
You are so kind and presentation is a good!
I love this,,,and I like that you use a regular mixer like I have! Can't wait to make this!
Decadent for sure...looks delicious! John, is that a vintage baking pan you used?
Welcome 💐