Comments on: Millionaires Shortbread – Back to Basics!

By: Jane's Patisserie

Jane's Patisserie — Fri, 23 May 2025 09:15:48 +0000

In reply to Kayla. I would personally say butter!

By: Kayla

Kayla — Tue, 06 May 2025 08:45:42 +0000

In reply to Lauren. Hi just wondering could I use baking spread for the shortbread or does it have to be block butter

By: Leigh

Leigh — Sat, 03 May 2025 16:41:59 +0000

My mum said it was great

By: Ashley

Ashley — Sun, 13 Apr 2025 20:36:47 +0000

In reply to Kelly.

Cut it after an hour of putting chocolate on

By: Anna

Anna — Thu, 10 Apr 2025 18:00:47 +0000

Heya Jane. Love your recipes - they are always delicious! Do you know a recipe where you don't have to use condensed milk? Sorry don't know whether this question has already been asked. Anna x

By: Jane's Patisserie

Jane's Patisserie — Tue, 08 Apr 2025 10:34:16 +0000

In reply to Petra. I'm from the UK and generally out condensed milk is always sweetened. x

By: Petra

Petra — Fri, 28 Mar 2025 10:52:11 +0000

It’s not specified wether the condensed milk is sweetened or not. There are several types in the store, how much sugar should it contain?

By: Hannah

Hannah — Thu, 27 Mar 2025 09:24:21 +0000

Top tip!!! If you want to have a smoother time cutting it, turn the whole thing upside down and cut through the base first, it’s much better this way and you don’t get thumb prints on it ☺️

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Mar 2025 12:30:40 +0000

In reply to Jean Relph. This means the caramel may have split - you can take it off the heat and beat it like crazy (an electric beater helps here) to bring it back x

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Mar 2025 12:30:10 +0000

In reply to James. You really do need to compress it as much as possible before baking, and it can crumble slightly if over baked! x

By: Katharina

Katharina — Sun, 02 Mar 2025 19:43:47 +0000

Hii! Thank you for your recipe! I tried making it today and it looks pretty good… Except for the shortbread. It looked beautiful in the pan but when cutting basically half of the shortbread was just falling off the other layers? My shortbread was very much a dough instead of crumbly before baking but I figured it was fine – was it not? I followed the gr amounts, could I have over mixed it? My butter was very soft too, could you maybe guess what the biggest mistake was? 🙁 I want to do better next time!

By: Phil

Phil — Wed, 12 Feb 2025 08:43:57 +0000

In reply to Stef.

I do a rectangular one of similar size, I use
Shortbread ingredients
• 250 g unsalted butter
• 125 g caster sugar
• 375 g plain flour
Caramel Ingredients
• 300 g unsalted butter
• 4 tbsp caster sugar
• 5 tbsp golden syrup
• 530 g condensed milk
Chocolate
300 g milk chocolate
• 50g white (I just do a simple feathering design – obviously you can use more to be more decorative)

By: Stef

Stef — Sun, 26 Jan 2025 09:54:45 +0000

Hiya, do you have a recipe for a rectangular traybake 30cm x23cm ? Or a rough guide, pls?

By: Simon

Simon — Fri, 17 Jan 2025 11:57:06 +0000

In reply to Kelly. I did it as shown on the video. And that was straight out the fridge. Other times I've made millionaires shortbread, it has cracked. But I scored it then pressed down with a long carving knife and it was fine. That said, I reckon the chocolate on top was at least twice as thick as my previous efforts!!! Maybe that's the secret??!!