Just started to give this a go, my shortcake turned into pastry on my first go as I think the butter wasn’t cold enough, so I started again and used cold butter and it worked perfectly and looks like yours, so fingers crossed 🤞
My Scottish mother has been making traditional shortbread for as long as I can remember. But, we’ve only had millionaire shortbread when visiting my aunt (her sister) in St. Andrews, Fife. It’s amazing! This recipe seems manageable. I might just give it a try! Thanks so much for sharing. I really enjoy your channel 😊
I made this today and it's scrumptious! I looked at so many recipes and this looked the most straightforward...and it was! Highly recommend!!! Many thanks!
I fell to sleep only to wake to this beautiful video , I love caramel shortcake i make it for christmas eve when i bake pasties mince pies caramel shortcake cakes chery and i tend to boil a gammon as well im shattered by 12 but its worth it my tradition and my Mams before me so it was so great to see you show this i love your videos , Thank you x
Hi Carol. I have made those squares many times. They are very rich and beautiful. Nice cup of coffee and a square..mmmmm. Thank you for you videos. I have just joined. My family is from the Isle of Lewis. Morrison. I love the views that you provide us. Thank you. I hope all is well for you and your family.
This looks lovely, I was impressed with the caramel, I would normally put a can of condensed milk in a pot of cold water n bring it up to a simmer and leave simmering for a few hours and it turns into caramel but the way you made it was really quick and looked great must give it a try X
Gosh you give us so many different recipes thank you so much for giving up your time,not only do you give the ingredients you also take the time to show us exactly what to do,and me I appreciate that so much I can’t wait to see the next one and try it,I’m loving my new found love of cooking many thanks Cheryl you’re a wee super 🌟 🌟 🌟 star xxxx
My husband absolutely loved this - he asked if I could comment to ask what brand of pan you used for the caramel because it was bloody good at not sticking to it 🙂
Hi Connie :) I got some new pots and pans in the sales....I bought them from Dunelm and the brand is Scoville :) They're not very expensive but they're the *BEST* pans for not sticking that I've ever had!! In the past when I've made caramel it has stuck! But these pans are absolutely brilliant! Highly recommended for the price x
Oh dear, your recipes are fabulous , I seem to be baking these and your empire biscuits every week and I am suddenly very popular with my neighbours most of whom are English. We live in Spain and it’s so nice to have a wee taste of home. Thank you for all you share much appreciated. Take care xx 😘
Have you tried clothes pegs for keeping your baking parchment under control? I find it works really well. Keeps the edges folded out the way nicely.I use wooden pegs (not the dolly pins), and just stick them in the dishwasher when done. And no, I don't mix and match with the ones for hanging the washing out..
Mouthwatering….Scotsman in the Austrian Alps trying to convince my Austrian Wife to make it. Thanks to you I get square sausage and fishcakes regularly.
I'm assuming you were joking. If not, I guarantee people from other places think we here in the US have accents. You obviously haven't been to the south, NY, or California. 🤦♀️
@@lindaj5492 I was complimenting her strong Scottish accent. I have traveled to 48 of the 50 states, including Alaska and Hawaii. The only 2 I have missed are Tennessee and Kentucky. Maybe they have the strongest accents! I was born in Philadelphia and have lived in the west most of my life. I don't have an accent. By that I mean I don't believe there is a typical American accent like a British or Irish, South African, etc. Don't assume I haven't traveled.
I've just done it for the very first time! I crashed some Mini eggs and put them on top and of course some glitter (fairy dust I call it :D ) It is very yum! Thanks so much for all your lovely videos. Happy Easter and best wishes from the Small Highland Bakery on Ardnamurchan peninsula :)😊
Okay, I am watching these in reverse (from newest to oldest) for the ones I missed. One thing I keep wondering is why none of the cooks I watch use a pastry cutter for making the sugar/butter/flour into crumbs. The u-shaped gadget with a handle, with 4 blade-wire-things for cutting the butter or shortening into dry ingredients. I suppose they might have 3-5 blades, the ones I have seen had wooden handles between the "tops" of the "u". The cooks either "rub it in" or use a machine, but growing up I was told that if you don't have a pastry cutter is to use 2 butter knives for the same effect, it just takes longer. Better crumbs than machines, less melting than fingers. It's so strange that such a simple and effective piece of equipment can be missed by so many YT cooks. I didn't have the courage to ask anyone else, but THIS channel seems safe enough to ask any question I might have about cooking.
There's a few reasons I can think of Catherine. First, how many people watching the videos would have one? You need to show how to do it in such a way that as many people as possible can follow along with it, if they are doing it themselves, and see how it should turn out. Secondly they are pretty specialist, in so much as there is not much else you can use them for, that plus the fact they can be bulky means not everyone wants them taking up space, especially if making pastry is just an occasional thing for them. Third, some people actually enjoy the feeling of doing it by hand, and experiencing the texture of the flour and butter. I'm sure there are other reasons, and I can't speak on behalf of the channel as to what their particular views on it are, but those are just some off the top of my head. I'm sure if making pastry is something you do a lot, or you are making large quantities, they would be incredibly useful, I just don't think the target audience of most youtube channels would likely be using them.
Yes, I’ve had the same thought: I’ve had one of those multi-wire tools for years, and it’s great for starting off the “rubbing in” - gets it to a fine consistency quickly, then I do a last minute by hand to check texture & any missed lumps. Also it keeps the mix cold.
Thanks for this recipe, you make is soo easy to make ! I've made this quíte a few times and it tastes brillant. I'm not a kitchen oerson , if I can make it anyone can ! Aw the best
This is my all time favourite when i am in scotland. " Caramel slices" my Scots family call them. Only down side is trying to find all the ingredients😥.
I have been meaning to Bake for some time now. The Magimix has been getting closer and closer to the power socket but I think I will no something more basic when I do. But you are making it harder and harder to delay. Thank you.
Hiya James :) This would be even easier with a mixer! The rubbing in of the flour, sugar & butter takes a good five minutes to do by hand....a mixer would have it done in about 30 seconds lol x
Thanks for that, as you have been before, confinence inspiring. I am not a natural cook, an X Electrical Engineer actually so machinery goes down well with me.
I made these on Friday and as you know ingredients are quite expensive these days, they turned out a complete disaster and I had to bin them. The caramel in the centre never ever hardened for me. I followed the recipe exactly 💯. The chocolate was fine the base was fine too, it was the caramel that was too soft and never hardened, left it in the fridge for 2.5 hrs. We were all looking forward to them, but never got to have them in the end..
Yuuuum, I tasted millionaire shortbread for the first time this summer at Inverary Castle, and it was amazing :D I need to move my lazy bum and make them at home too xD
Just found this - looks like another great recipe, thanks! Have you tried an offset spatula for spreading? They’re also good for sliding underneath to get things off a baking tray.
Well I am going to give that a go, mine has to be gluten free, the short bread mix should not be a problem. All I am wondering about is the effect of so much sugar and butter, it might have me running around like some demented blue arsed fly, if it doesn't kill me I will let you know. Oh and by the way ; if your in Marks and Spensers in the near future, check out the free from section and see how much they charge for a couple of tiny slices.
an even easier way is to lift you base out 5 mins before done, melt the butter and mix in the other caramel ingredients, and pour the raw caramel over the base, pop it back in the oven, and bake for another 5-10 mins depending how dark you want your caramel
My caramel chilled in the fridge for about 4 and a half hours but didn’t go solid. It’s turned out nice and tasty but the caramel squishes out a bit when you bite into it, not sure where I went wrong there, I used dark brown sugar as I couldn’t get light brown sugar could that be the difference or maybe I took it off the heat too soon?
Fathima Narzana Ho Fathima :) I usually find that I have to make sure that everything is WELL set and been taken out of the fridge a good while before cutting or it will be difficult to cut. 👍
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
Wow that looks really good your own Twix bars!
Kris Ward YES Chris!! It’s really similar to a Twix 😊👍
Fantastic - just found this the other day, tried it and worked perfectly Thank you.... PS Love your laid back approach and excellent descriptions
Just started to give this a go, my shortcake turned into pastry on my first go as I think the butter wasn’t cold enough, so I started again and used cold butter and it worked perfectly and looks like yours, so fingers crossed 🤞
You can’t beat good wholesome Scottish cooking! I live in the north east and I live visiting. Thanks for all the great recipes. You are amazing! Xx
My Scottish mother has been making traditional shortbread for as long as I can remember. But, we’ve only had millionaire shortbread when visiting my aunt (her sister) in St. Andrews, Fife. It’s amazing! This recipe seems manageable. I might just give it a try! Thanks so much for sharing. I really enjoy your channel 😊
Think I'll be giving this a try looks so yummy, and you explained everything so nicely 👍
I made this today and it's scrumptious! I looked at so many recipes and this looked the most straightforward...and it was! Highly recommend!!! Many thanks!
Millionaire Shortbread!!! Heaven!!! It's 79 here in Santa Barbara! Don't like the heat!!! Thanks for this recipe! Love you much‼️❤️❤️❤️❤️😘😘🐞🐞🐞🌟🌟🌟🙋
That melted chocolate had me practically drooling!
yummm looked amazing i will have to make this thanks for sharing x
I fell to sleep only to wake to this beautiful video , I love caramel shortcake i make it for christmas eve when i bake pasties mince pies caramel shortcake cakes chery and i tend to boil a gammon as well im shattered by 12 but its worth it my tradition and my Mams before me so it was so great to see you show this i love your videos , Thank you x
Wow. Another must try. You make it look so easy. The caramel looked delicius 👍💜
Hi Sandra :) This one IS very easy! Give it a go
I've followed and done your recipe for about 3x now, it's always a hit. Thank you!
I've decided i may try this, this weekend as a treat, looks divine! x
That looks delicious and making me hungry.
Wow! Calorie bomb! Nice thing to make as an occasional treat. Fab!
Thank you for this delicious recipe and also the tip of lining the pan. I really love your channel.
Aw thanks Jackie :) It just helps keep it in place a bit better x
Hi Carol. I have made those squares many times. They are very rich and beautiful. Nice cup of coffee and a square..mmmmm. Thank you for you videos. I have just joined. My family is from the Isle of Lewis. Morrison. I love the views that you provide us. Thank you. I hope all is well for you and your family.
That looks amazing! Will make it tomorrow.
Omg warm fuzzy filling it’s like I’m listening to mrs doubtfire love this xxx
This looks lovely, I was impressed with the caramel, I would normally put a can of condensed milk in a pot of cold water n bring it up to a simmer and leave simmering for a few hours and it turns into caramel but the way you made it was really quick and looked great must give it a try X
It's much quicker this way Linda :) Give it a go....let me know if you decide to x
These look delicious! I'm going to make these for my grandchildren this holiday 👍👍👍 Thanks for sharing.
Gosh you give us so many different recipes thank you so much for giving up your time,not only do you give the ingredients you also take the time to show us exactly what to do,and me I appreciate that so much I can’t wait to see the next one and try it,I’m loving my new found love of cooking many thanks Cheryl you’re a wee super 🌟 🌟 🌟 star xxxx
My husband absolutely loved this - he asked if I could comment to ask what brand of pan you used for the caramel because it was bloody good at not sticking to it 🙂
Hi Connie :) I got some new pots and pans in the sales....I bought them from Dunelm and the brand is Scoville :) They're not very expensive but they're the *BEST* pans for not sticking that I've ever had!! In the past when I've made caramel it has stuck! But these pans are absolutely brilliant! Highly recommended for the price x
Oh dear, your recipes are fabulous , I seem to be baking these and your empire biscuits every week and I am suddenly very popular with my neighbours most of whom are English. We live in Spain and it’s so nice to have a wee taste of home. Thank you for all you share much appreciated. Take care xx 😘
Great recipe. So divine looking. I would so like to try that. 😊
Give it a go Catherine :) You'd find it very easy....it's so tasty! x
Have you tried clothes pegs for keeping your baking parchment under control? I find it works really well. Keeps the edges folded out the way nicely.I use wooden pegs (not the dolly pins), and just stick them in the dishwasher when done. And no, I don't mix and match with the ones for hanging the washing out..
I loooove your instructions!!! You’re so cosy. Thank you!!!
Oh...my...that's yummy!!!
That is very impressive for a first time. You did a fantastic job on that.
Mouthwatering….Scotsman in the Austrian Alps trying to convince my Austrian Wife to make it. Thanks to you I get square sausage and fishcakes regularly.
I love your accent! I will watch your videos just to hear you speak! I'm from Arizona and we don't have accents in the US.
I'm assuming you were joking. If not, I guarantee people from other places think we here in the US have accents. You obviously haven't been to the south, NY, or California. 🤦♀️
@@annevogel4169 no accents in the USA? You gotta be kidding.!!! New York ? Kentucky ? Californian ? So so different.
“We don’t have accents in the US” Umm, you don’t travel much then?
@@lindaj5492 I was complimenting her strong Scottish accent. I have traveled to 48 of the 50 states, including Alaska and Hawaii. The only 2 I have missed are Tennessee and Kentucky. Maybe they have the strongest accents! I was born in Philadelphia and have lived in the west most of my life. I don't have an accent. By that I mean I don't believe there is a typical American accent like a British or Irish, South African, etc. Don't assume I haven't traveled.
Looks amazing - will definitely give it a try.
I've just done it for the very first time! I crashed some Mini eggs and put them on top and of course some glitter (fairy dust I call it :D ) It is very yum! Thanks so much for all your lovely videos. Happy Easter and best wishes from the Small Highland Bakery on Ardnamurchan peninsula :)😊
Great vid gave it a go it’s setting as we speak. Will let you know how it turned out
Okay, I am watching these in reverse (from newest to oldest) for the ones I missed. One thing I keep wondering is why none of the cooks I watch use a pastry cutter for making the sugar/butter/flour into crumbs. The u-shaped gadget with a handle, with 4 blade-wire-things for cutting the butter or shortening into dry ingredients. I suppose they might have 3-5 blades, the ones I have seen had wooden handles between the "tops" of the "u". The cooks either "rub it in" or use a machine, but growing up I was told that if you don't have a pastry cutter is to use 2 butter knives for the same effect, it just takes longer. Better crumbs than machines, less melting than fingers. It's so strange that such a simple and effective piece of equipment can be missed by so many YT cooks. I didn't have the courage to ask anyone else, but THIS channel seems safe enough to ask any question I might have about cooking.
There's a few reasons I can think of Catherine. First, how many people watching the videos would have one? You need to show how to do it in such a way that as many people as possible can follow along with it, if they are doing it themselves, and see how it should turn out. Secondly they are pretty specialist, in so much as there is not much else you can use them for, that plus the fact they can be bulky means not everyone wants them taking up space, especially if making pastry is just an occasional thing for them. Third, some people actually enjoy the feeling of doing it by hand, and experiencing the texture of the flour and butter.
I'm sure there are other reasons, and I can't speak on behalf of the channel as to what their particular views on it are, but those are just some off the top of my head. I'm sure if making pastry is something you do a lot, or you are making large quantities, they would be incredibly useful, I just don't think the target audience of most youtube channels would likely be using them.
Yes, I’ve had the same thought: I’ve had one of those multi-wire tools for years, and it’s great for starting off the “rubbing in” - gets it to a fine consistency quickly, then I do a last minute by hand to check texture & any missed lumps. Also it keeps the mix cold.
absolutely amazing recipe I love it and use it all the time ❤
Looks lovely and tasty. I will try it
Thanks for this recipe, you make is soo easy to make ! I've made this quíte a few times and it tastes brillant. I'm not a kitchen oerson , if I can make it anyone can ! Aw the best
I'm for SURE going to make these! Thank you!
Oh brilliant Marcia :) You won't regret it! x
I've not had this in a long time...thank you for recipe!! 🌹🌹🌹
Me either :) It's an oldie....but a goodie x
I'm from san Jose California, I've a wee bit of scottish in me. Really enjoy your recipes and your nail polish😎
I just made this and it was perfect. I love your channel. Following from Canada!
Looks great! Watching from abroad bc I can´t get Scottish cakes here so I need to make myself
I bought a packet of those last time I was in the UK - delicious - makes my mouth water seeing your finished biscuits on the plate! 😋
Looks wonderful.
Looks so yummy one of my faves 😋 x
Hiya Lucy :) There's only 4 bits left so I think it was a hit lol x
This is my all time favourite when i am in scotland. " Caramel slices" my Scots family call them. Only down side is trying to find all the ingredients😥.
I have been meaning to Bake for some time now. The Magimix has been getting closer and closer to the power socket but I think I will no something more basic when I do. But you are making it harder and harder to delay. Thank you.
Hiya James :) This would be even easier with a mixer! The rubbing in of the flour, sugar & butter takes a good five minutes to do by hand....a mixer would have it done in about 30 seconds lol x
Thanks for that, as you have been before, confinence inspiring. I am not a natural cook, an X Electrical Engineer actually so machinery goes down well with me.
That looks amazing 😋
It really was Jackie :) Nothing left now though lol x
I made these on Friday and as you know ingredients are quite expensive these days, they turned out a complete disaster and I had to bin them. The caramel in the centre never ever hardened for me. I followed the recipe exactly 💯. The chocolate was fine the base was fine too, it was the caramel that was too soft and never hardened, left it in the fridge for 2.5 hrs. We were all looking forward to them, but never got to have them in the end..
Yuuuum, I tasted millionaire shortbread for the first time this summer at Inverary Castle, and it was amazing :D I need to move my lazy bum and make them at home too xD
You'll need to make it! It's amazing :) If you've a sweet tooth....you'll love this x
Yummy looks lovely X
This looks delicious! As does everything you make 😊
Just found this - looks like another great recipe, thanks! Have you tried an offset spatula for spreading? They’re also good for sliding underneath to get things off a baking tray.
That is fabulous.!
So lovely 😊
Thank you for bringing home to me
Amazing video! Really helped thank you x
Made this today and its amazing. Thank you so much x
Being taught how to make a millionare shortbread by a scottish lady is the most authentic way to learn how to make this delicious dessert
I've been looking for a good recipe for a couple days and this looks amazing, I absolutely will make it
Give it a go....it's delicious! :)
Ogh! I love your plate🏴🇿🇦
It looks so delicious! You have such a pleasing voice. You sound like Mrs. Doubtfire. xo
Wow.. What a beautiful place to live X will try to make this soon.. X where is your pan from please?
You make that look easy, I tried one once and it took so long. Tfs.
It is easy Lilly :) Just make sure you have a non stick pan and you'll be fine x
Omg that looks amazing 😍👌 xx
Great video and I love your cat.
Gave this recipe a go & it turned out beautifully. My caramel became a little runny and didn't set as as firm, any tips for this for next time please?
I mad your millionaire shortbread to night like you said it does take a while to make but hopefully I’ve cracked it😊 thank you Connie
Is the condensed milk natural or with sugar ? here in France its most often with sugar , thank you
Hi Hector :) This is sweetened
Yeah condensed milk is lait concentré sucré :)
Thankyou, I really enjoy your recipes. x
Hi Cheryl, absolutely love your videos, some great lovely foods, is this 160c on a fan assisted oven please? Many thanks
Hi, this recipe looks amazing!! What can I use instead of golden syrup? Thank you in advance ❣️
Corn Syrup
Freezing in Ayrshire. Miserable day 😭. Great recipe xx
I'm in Ayrshire too...so I feel your pain lol :) x
My favourite 👍
Oh, this looks great. I'll have to make it! :p~~~
Good morning looks lovely I have a tin of caramel sauce carnation use that. instead yeah!)..
This would make a nice Christmas candy
Love your videos so much. I'm in the USA and wonder what would be the equivalent of the Golden Syrup and also caster sugar?
You are lovely ! I could listen to you. all day !
Fantastic
Yum!
Beautiful looks so tasty 😋
I have made these for years but know them as Twix bars .our kids all time favourite. ,!!
Scrambled egg shortbread lol....like it
LOL Julie :) I just have a tendancy to say what's in my head....it just comes out! That's exactly what it reminded me of he he x
I had this once, it should come with an insulin shot?
Well I am going to give that a go, mine has to be gluten free, the short bread mix should not be a problem.
All I am wondering about is the effect of so much sugar and butter, it might have me running around like some demented blue arsed fly, if it doesn't kill me I will let you know.
Oh and by the way ; if your in Marks and Spensers in the near future, check out the free from section and see how much they charge for a couple of tiny slices.
Hi looks loverly will have to try your recipe. Unlike you, I would struggle to stop eating them.🤪
Lovely - a proper thick layer of caramel too
When she said it looked like scrambled eggs when mixixing the sugar and butter, I thought to myself what kinda eggs is she eating 😂
Mmm super tasty! X
It really was! :) There's none left now lol x
Here they have can Carmel ,it’s condensed milk basically heated up and it gets soft caramel to spread
Is it possible to add grated coconut and an egg to set the dough more firmly ?
an even easier way is to lift you base out 5 mins before done, melt the butter and mix in the other caramel ingredients, and pour the raw caramel over the base, pop it back in the oven, and bake for another 5-10 mins depending how dark you want your caramel
My caramel chilled in the fridge for about 4 and a half hours but didn’t go solid. It’s turned out nice and tasty but the caramel squishes out a bit when you bite into it, not sure where I went wrong there, I used dark brown sugar as I couldn’t get light brown sugar could that be the difference or maybe I took it off the heat too soon?
It's not meant to be absolutely solid, it should be a little squishy.
Hi when I make this it turns out well but when I am cutting the chocolate will break please reply.
Fathima Narzana Ho Fathima :) I usually find that I have to make sure that everything is WELL set and been taken out of the fridge a good while before cutting or it will be difficult to cut. 👍
@@WhatsForTea Sorry for the late reply thank you so much. 👍👍
You could try using a hot knife, this will help😁
Looks great. I'm fed up with the store bought millionaire shortbread with the soft base.
Hi when I am cutting chocolate it will break... What's the reason I didn't try your recipe
There are so many flours...what do u use?
Shared on my Facebook page..
Awww brilliant Jason :) That's lovely of you x