Millionaires shortbread

Millionaires shortbread: Simply delightful! Image: Supplied.

Millionaires shortbread – Tastes like a million bucks

Buttery snacks that will melt in your mouth with each delicious bite. Try this recipe from Stork!

Millionaires shortbread

Millionaires shortbread: Simply delightful! Image: Supplied.

We all need some sweetness from time to time. These millionaires shortbread recipe is just the cure for that. This delicious snack tastes like a million bucks and is quite addictive.

To prepare these buttery bites, you need to prepare a base, filling and topping. However, this recipe is actually much less complicated than it may sound. Simply prepare the base and pop it into the oven for 15 to 20 minutes.

Next, prepare the millionaires shortbread filling on the stovetop by melting the ingredients together. Spread it over the cooked base and allow it to cool before you press in the hazelnuts. Finally, melt the chocolate reserved for the topping and pour it over the cooled filling.

It is important to allow the millionaires shortbread to cool down completely before cutting and serving. Hope your patience will allow these mouth-watering snacks to cool down completely before tasting a piece.

If you have tried this recipe, please let us know in the comments section of this recipe.

Millionaires shortbread recipe

Recipe by Dirnise Britz Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • Base
  • 115 g 115 Stork packet

  • 55 g 55 castor sugar

  • 175 g 175 self-raising flour, sieved

  • Filling
  • 400 can 400 can full cream sweetened condensed milk

  • 115 g 115 Stork packet

  • 115 g 115 castor sugar

  • 2 tablespoons 2 golden syrup

  • 150 g 150 hazelnuts

  • Topping
  • 200 g 200 plain chocolate


  • Base
  • Start by preheating the oven to 180°C.
  • Put the Stork and flour into a large mixing bowl, and rub into a fine bread crumby mix and stir in sugar.
  • Spoon the mixture into a greased 7 x 11 inch (18 x 28 cm) tin and press it down over the base of the tin.
  • Bake for 15 to 20 minutes.
  • Filling and topping
  • Pop all the ingredients, except the hazelnuts and chocolate, into a saucepan and simmer for 8 – 10 minutes, stirring continuously.
  • Spread the filling over the cooked base and leave to cool.
  • Lightly press the hazelnuts into the filling.
  • Break the chocolate into a bowl and melt it slowly over a pan of hot water (or in the microwave on medium power) and quickly pour it over the caramel and nuts.
  • Mark out the portions before the chocolate sets, and leave them to cool completely.
  • Cut, serve, and enjoy.


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