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Johnson Estate Winery

Millionaire's Shortbread

Millionaire's Shortbread
Recipe Date:
January 24, 2021
Serving Size:
Cook Time:
Imperial (US)
As its name suggests, this is a decadent shortbread - topped with caramel and chocolate - a perfect pairing for our Cream Sherry or Old Oak Gold.
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 cup white flour
  • 1/2 cup cornmeal, semolina, or rice flour
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/4 cup golden syrup (or light corn syrup or honey)
  • 2/3 cup sweetened condensed milk
  • 4 ozs dark or semi-sweet chocolate
  • 1 tbsp butter


Heat the oven to 350º.  Butter a 9" x 9" baking pan.  
Mix the flour and cornmeal/semlina into a bowl with the sugar and salt and mix well.  Cut in the soft butter and mix to form the dough. Press into the baking pan, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.

Put the remaining butter and sugar in a wide, heavy-based pan with the syrup, condensed milk and salt, and heat gently, stirring to melt the butter. Bring to a simmer and continue to simmer for about 10-15 minutes, until thick and fudgey. Pour over the shortbread and smooth with a palette knife. Leave to set.

Melt the chocolate and butter in a microwave and spread it evenly over the set caramel. Once the chocolate has solified, you can remove the shortbread from the baking pan and cut into squares. 

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