Billionaire's Shortbread

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recipe by Lena Geller https://lenaslunchbox.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    423
based on 1 ratings

This is a classic millionaire's shortbread. I prefer a thin shortbread base, because it provides full flavor without the dryness. The caramel, made with evaporated milk, is smooth and holds its form. The topping is a simple semisweet chocolate that adds a nice crunch once hardened. And, of course, a generous sprinkling of sea salt is essential.

Inspired by: http://lenaslunchbox.com/2016/01/22/billionaires-shortbread/

recipe updated Feb 22, 2022

Ingredients

  • Butter icon
    Butter
    230 g
  • Brown sugar icon
    Brown sugar
    65 g
  • Kosher salt icon
    Kosher salt
    1 teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Coconut extract icon
    Coconut extract
    ½ teaspoon
  • All purpose flour icon
    All purpose flour
    225 g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    60 g
  • Evaporated milk icon
    Evaporated milk
    450 ml
  • Butter icon
    Butter
    6 tablespoons
  • Brown sugar icon
    Brown sugar
    55 g
  • Semisweet chocolate icon
    Semisweet chocolate
    170 g
  • Sea salt icon
    Sea salt
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Stove
  • kCook icon Stand mixer bowl
  • kCook icon Square pan - 9"
  • kCook icon Glass measuring cup
  • kCook icon Saucepan
  • kCook icon Medium bowl

Step preview

  1. Line a clean square pan with parchment paper
  2. Add butter and brown sugar to a clean stand mixer bowl
  3. Beat until light and fluffy - 4 min
  4. Add kosher salt, vanilla extract and coconut extract to the mixture
  5. Beat until combined then set aside - 1 min
  6. Add all purpose flour and unsweetened shredded coconut to a clean medium bowl
  7. Fold dry ingredients into mixture and mix gently until coarse crumbs form
  8. Transfer mixture to square pan
  9. Press evenly
  10. Place in freezer while you preheat the oven
  11. Pre-heat oven - 175°C
  12. Bake for 5 min
  13. Bake - 15 min, 150°C
  14. Let cool
  15. Add evaporated milk, butter and brown sugar to a clean saucepan
  16. Heat until just boiling while stirring occasionally - medium heat
  17. Simmer until thickened - approx 20 min, low heat
  18. Pour caramel into base
  19. Place in freezer until hard - approx 1 hr
  20. Add semisweet chocolate to a clean glass measuring cup
  21. Melt carefully in microwave - low heat
  22. Spread evenly on the caramel layer
  23. Sprinkle with sea salt
  24. Chill in fridge until set
  25. Turn out onto a cutting board
  26. Slice into squares
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