Caramel shortbread

Caramel shortbread

Alternative names	Caramel Squares, Caramel Slice, Millionaire's Shortbread, Millionaire's Slice, Chocolate Caramel Shortbread, Wellington Squares
Type	Biscuit
Course	Dessert
Associated cuisine	Australia, Scotland, United Kingdom
Main ingredients	Shortbread, Caramel, Milk Chocolate
Cookbook: Caramel Squares   Media: Caramel shortbread

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares is a biscuit confectionery item composed of a rectangular or sometimes circular shortbread biscuit base topped with caramel and milk chocolate. Its nation of origin is unknown but is strongly associated with Australian, Scottish and British cuisine. Multiple variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability.

History

Caramel shortbread is an adapted form of the original Scottish shortbread. Scottish shortbread originated around the 12th century, but its modern refined form is attributed to the efforts of Mary, Queen of Scots in the 16th century. Where and when caramel shortbread first appeared or was popularised is not known. Combinations of shortbread with caramel topping dates to at least the early 1950s.

The earliest known recipe of the dessert in its modern form appears in a 1970 issue of the The Australian Women's Weekly under the name ‘Caramel Shortbread’, but this version lacks the distinctive chocolate topping. Later versions such as a 1981 Women’s Weekly recipe would include the chocolate layer and would refer to the treat by different names, such as ‘Chocolate Caramel Shortbread’. The treat itself probably predates its first recorded recipe in 1970. The treat has however gained popularity in both Australia, Scotland, Britain and abroad. The dessert continues to have cultural relevance, most commonly being associated with Australian, Scottish and British cuisine. More recently the dessert was featured in a 2018 episode of the American television show America's Test Kitchen.

Naming

In different places where it is located it is often known by unique and highly regionalised names such as the aforementioned caramel shortbread and chocolate caramel shortbread, as well as millionaire's shortbread, caramel slice, caramel squares, or millionaire's slice. The name “millionaire's shortbread” appears to have originated in Scotland although this remains unconfirmed. The ‘millionaire’ prefix to millionaire’s shortbread or millionaires slice implies a level of decadence and ‘wealth’ to the sweet treat, that it is an upgrade from regular shortbread. It could also be a reference to the caloric intake of the dessert.

Variations

Many different variations of caramel shortbread exist to cater to different tastes, dietary requirements, and ingredient availability. Some variants include using white rather than milk chocolate for the topping, adding espresso and hazelnut, or substituting shortbread for Anzac biscuits, adding raisins to the shortbread, or topping with peanut butter instead of chocolate. Some recipes adjust the recipe to cater to dietary requirements. Different versions of both gluten-free and vegan versions exist.

1970 Recipe

The original 1970 recipe for caramel shortbread in the Australian Women’s Weekly is as follows:

Ingredients

• 3/4 cup plain flour
• 1/4 cup plain flour
• 2 tablespoons cornflour
• Pinch salt
• 1/2 cup icing sugar
• 4oz. (113g) butter or substitute
• 1 egg

Topping

• 2/3 cup condensed milk
• 2 tablespoons golden syrup
• 2oz. (57g) butter or substitute

Sift flours, salt, and icing sugar into bowl. Rub in butter, mix to soft dough with beaten egg. Spread dough evenly over base of greased 7in lamington tin. Bake in moderate oven 20 to 25 minutes or until golden brown. Remove from oven, allow to stand 5 minutes, then spread over caramel topping. Bake further 5 minutes. Allow to cool before cutting into fingers. Topping: Place all ingredients into saucepan, stir over heat until butter melts and mixture boils. Reduce heat, continue stirring, cook further 5 minutes.

1981 Recipe

The 1981 recipe for chocolate caramel shortbread in the Australian Women’s Weekly is as follows:

Base

• 125g (4oz) butter or margarine
• 1/4 cup sugar
• 1 cup plain flour

Cream butter and sugar until light and fluffy, stir in sifted flour in two Iots. When mixture becomes too difficult to stir, use hand to press ingredients together; knead lightly until smooth. Press evenly over base of greased 28cm x 16cm (11in x 7in) lamington tin, bake in moderate oven 20 minutes, or until golden brown, leave to cool in tin. When base is cold, pour hot caramel mixture over, leave until cold, then spread with icing, refrigerate until set

Caramel

• 400g can sweetened condensed milk
• 1/2 cup sugar
• 3 tablespoons golden syrup
• 125g (4oz) butter or margarine

Combine all ingredients in medium saucepan with heavy base, stir over low heat until butter is melted and sugar dissolved: continue stirring, increase heat, bring to boil, reduce heat, simmer, stirring constantly, for about 5 minutes, or until golden brown. Pour hot caramel mixture over cooled base.

Icing

• 90g (3oz) dark chocolate
• 30g (loz) butter or margarine

Melt chocolate over simmering water, add butter, stir until melted, spread evenly over cold caramel mixture.

See also

• Shortbread
• List of shortbread biscuits and cookies
• Australian cuisine
• Scottish cuisine
• British cuisine