Millionaire shortbread is a decadent dessert of squares made with layers of shortbread, caramel and chocolate. It’s rich, tasty and simple to make!
This decadent and delicious Millionaires Shortbread has a special twist! The layers of shortbread and caramel are both infused with fragrant rooibos tea. It brings lovely nutty notes and extra flavour to the caramel squares.
Millionaire’s Shortbread is easy to make, but you must give the layers time to set before adding the next one. Your patience will be rewarded with tasty squares of tea-infused deliciousness. They’re perfect as an afternoon treat alongside a hot mug of… you guessed it – rooibos tea!
I love baking with tea. The rich aromas and flavours are perfect to add depth to all manner of desserts. Check out my chamomile cake with salted honey buttercream, or beet chocolate truffles with smoky lapsang souchong tea.
What is Millionaires Shortbread?
According to the Guardian newspaper, Millionaire’s Shortbread got its name in Scotland, although the first sightings of it were in Australian Women’s Weekly in the early 1970s. In US it’s typically called caramel squares or caramel shortbread.
It’s a simple dessert, made with a layer of buttery shortbread, a layer of condensed milk caramel and then a topping of melted chocolate. This creates a decadent and rich square that is an absolute classic. This is a pretty easy recipe, but be sure to allow time for each layer to cool before adding the next one.
How to cut Millionaires Shortbread Without it cracking
When testing this recipe, I didn’t find it prone to cracking at all. But depending on the chocolate that you use, it could. However, it’s every easy to avoid cracking the chocolate.
- Score the chocolate before it’s completely set to help with cutting.
- Use a hot but dry large sharp knife (run it under hot water then dry with a tea towel).
- This will help it to glide through the chocolate.
What is Rooibos Tea
The simple flavours in millionaire shortbread make it wonderful as a base to infuse with flavours. For this recipe I’ve used nutty rooibos to give it subtle but distinct taste.
Rooibos tea (aka red bush tea) is a woody and nutty tea made with leaves from the Aspalathus linearis shrub, usually grown in western South Africa. It has been enjoyed in South Africa for centuries and is now gaining popularity worldwide, with many beneficial health claims being attributed to it.
You can drink it alone or make it as you would typical black tea, with milk or sugar.
We Are Tea
I’ve teamed up with We Are Tea to bring you this recipe and I’ve loved playing about with recipes using rooibos. It’s a tea that I drink every evening and this one is a particularly delicious blend.
At the heart of We Are Tea is their Ethical Tea Partnership. They say, “Facilitating strategic sustainability projects, rigorous health and safety standards and increasing farmer’s resilience to climate change, this partnership makes us who we are.” You can buy We Are Tea at Morrisons and Ocado.
What are the health benefits of rooibos tea
- Naturally high in antioxidants
- Caffeine free
- May help headaches
- Has been known to aid insomnia, asthma, eczema, bone weakness, hypertension, allergies
- Can help reduce premature ageing
- Good source of copper and flouride
- Can help reduce ‘bad’ cholesterol
Sources: We Are Tea, Healthline
How to make rooibos tea
1: Use one teaspoon of leaves per cup.
2: Use freshly boiled water.
3: Infuse for 4-6 minutes, depending on how strong you want it.
4: Enjoy on it’s own, with or without milk or sugar, or with a slice of lemon.
Get the Rooibos Millionaire Shortbread recipe
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes. I work hard to bring you recipes for vegetable cake, vegetable desserts and vegan and vegetarian recipes.
For this millionaires shortbread, the layers of shortbread and caramel are infused with nutty rooibos tea, then it's topped with melted chocolate topping. Rich and delicious!
- 200 g butter softened
- 100 g caster sugar (superfine sugar)
- 2 tsp rooibos tea rub it between your palms if the leaves are large
- 285 g plain flour (all purpose flour)
- 400 g can condensed milk
- 3 tbsp rooibos tea
- 115 g butter
- 115 g caster sugar (superfine sugar)
- 2 tbsp golden syrup (corn syrup)
- 200 g milk chocolate
For the shortbread
Preheat the oven to 180C/350F. Lightly grease a 20x20cm/8x8 inch square baking tray
In a large bowl, cream the butter with an electric mixer until soft. Add the sugar and tea to the butter and beat until light and fluffy. Add the flour and mix so it comes together into a dough.
Press evenly into the base of the prepared tin and push down gently with the back of a spoon.
Bake for 20 minutes or until lightly golden. Allow to cool completely.
For the rooibos caramel filling
In a pan, heat the condensed milk with the rooibos leaves until hot but not boiling. Remove from the heat and allow to infuse for 10 minutes.
Pour the condensed milk through a strainer over a bowl and discard the leaves. It’s fine that tiny bits of leaves will still be left in the condensed milk.
Return the milk to the pan and add the butter, sugar and syrup. Gently heat until the butter is melted and the sugar is dissolved, stirring occasionally.
Increase the heat and boil for 5 minutes, stirring constantly. Be careful as it will become extremely hot. Allow it to stand for 1 minute off the heat, then carefully pour over the cool shortbread. Allow to cool completely and firm up.
For the topping
Break the chocolate into small pieces and melt - either in short bursts in a microwave or in a bowl over a pan of simmering water (don’t allow the bottom of the bowl to touch the water). Pour evenly over the cold set caramel and allow to cool completely before cutting into squares or fingers.
This millionaire’s shortbread will keep for up to two weeks in an airtight container in the fridge.
This is a pretty easy recipe, but be sure to allow time for each layer to cool before adding the next one.
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Disclosure: This rooibos millionaire shortbread recipe was sponsored by We Are Tea. Thanks for supporting the brands that make it possible for me to write Veggie Desserts, with vegetable cake, healthy vegan and vegetarian food and lifestyle.