If you’re a fan of indulgent desserts that combine buttery, crumbly shortbread with gooey caramel and a touch of chocolate, then Mary Berry’s Caramel Shortbread recipe is exactly what you need. This classic British treat, also known as Millionaire’s Shortbread, is a delightful blend of textures and flavors that never fails to impress.
In this article, we’ll take you step-by-step through Mary Berry’s famous caramel shortbread recipe, along with tips to ensure your caramel turns out silky smooth every time. Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and guaranteed to satisfy your sweet tooth.
Why Mary Berry’s Caramel Shortbread Is So Popular
Mary Berry is one of the most beloved British baking icons, known for her foolproof recipes and classic flavor combinations. Her caramel shortbread stands out because of its:
- Perfect balance of flavors: The buttery shortbread base complements the rich caramel layer beautifully.
- Simple ingredients: No fancy or hard-to-find items — just pantry staples.
- Versatility: Great for afternoon tea, parties, or just a cozy treat at home.
- Easy to customize: You can add a chocolate drizzle or sea salt flakes for an extra touch.
Ingredients for Mary Berry Caramel Shortbread
Before you start, gather the following ingredients:
For the Shortbread Base:
- 200g (7 oz) unsalted butter, softened
- 100g (3.5 oz) caster sugar (superfine sugar)
- 300g (10.5 oz) plain flour (all-purpose flour)
For the Caramel Layer:
- 200g (7 oz) golden syrup
- 200g (7 oz) sweetened condensed milk
- 100g (3.5 oz) unsalted butter
- 100g (3.5 oz) light brown sugar
For the Chocolate Topping:
- 200g (7 oz) good-quality dark or milk chocolate
Step-by-Step Instructions to Make Mary Berry’s Caramel Shortbread
Step 1: Prepare the Shortbread Base
- Preheat your oven to 180°C (350°F), gas mark 4.
- In a large bowl, cream together the softened butter and caster sugar until pale and fluffy.
- Gradually fold in the plain flour, mixing gently until a dough forms.
- Press the dough evenly into a lined 20cm (8-inch) square baking tin.
- Bake the base for about 20-25 minutes until golden and firm.
- Remove from the oven and allow to cool completely in the tin.
Step 2: Make the Caramel Layer
- In a saucepan, combine the golden syrup, sweetened condensed milk, unsalted butter, and light brown sugar.
- Cook over a low heat, stirring continuously until the sugar has dissolved.
- Increase the heat slightly and bring the mixture to a gentle boil.
- Let it simmer for about 5 minutes while stirring constantly until the caramel thickens and turns a golden amber color.
- Pour the hot caramel evenly over the cooled shortbread base.
- Leave to cool until set but still slightly soft to touch.
Step 3: Add the Chocolate Topping
- Melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently.
- Pour the melted chocolate over the caramel layer and spread evenly.
- Leave to set at room temperature or chill in the fridge for faster setting.
Step 4: Cut and Serve
- Once fully set, carefully remove the shortbread from the tin.
- Use a sharp knife to cut into squares or rectangles.
- Serve with a hot cup of tea or coffee.
Tips for Perfect Mary Berry Caramel Shortbread
- Use unsalted butter for better control over salt levels.
- Don’t rush the caramel—stir constantly to avoid burning or graininess.
- Line your baking tin with parchment paper for easy removal.
- Store in an airtight container at room temperature for up to 5 days.
- Add a sprinkle of flaky sea salt on top of the chocolate for a gourmet twist.
Variations You Can Try of Mary Berry Caramel Shortbread
- White Chocolate Topping: Swap dark chocolate for white chocolate for a sweeter finish.
- Nutty Caramel: Stir chopped toasted nuts into the caramel before setting.
- Salted Caramel Shortbread: Sprinkle flaky sea salt on the caramel before adding the chocolate.
- Vegan Version: Use vegan butter, coconut condensed milk, and dairy-free chocolate.
Frequently Asked Questions About Caramel Shortbread
Can I make this recipe gluten-free?
Yes! Substitute the plain flour with a gluten-free all-purpose blend that can be used for baking. The texture might be slightly different but still delicious.
How do I store caramel shortbread?
Store it in an airtight container at room temperature for up to 5 days. For longer storage, keep it refrigerated but allow it to come to room temperature before serving.
Can I freeze caramel shortbread?
Absolutely! Wrap individual pieces in cling film and freeze for up to 2 months. Defrost in the fridge overnight before eating.
Final Thoughts
Mary Berry’s Caramel Shortbread is a timeless treat that combines rich buttery shortbread, luscious caramel, and smooth chocolate in every bite. It’s perfect for celebrations, gifting, or a simple homemade indulgence.
Give this recipe a try and experience why it remains a favourite across generations. Happy baking!
