Scottish Caramel Shortcake

Scottish Caramel Shortcake

Oh my.

This is one of the many luscious gifts that my blog-friend Jackie gave me when we met in London. Those square layered cookies come in a pack of three, each with a layer of buttery shortcake biscuit, a layer of creamy caramel, and a layer of sweet milk chocolate to top it all off.

Naturally, I expected something rich, so I cut one up into fourths and had a piece with a cup of tea. It was so good, the different layers melding together, the caramel getting squished between the crunchy biscuit and the velvelty chocolate, that I just had to have another quarter.

By then I was in such a sugar high that I couldn’t bear the thought of the two remaining quarters feeling lonely and neglected, so I let them join their little buddies and happily gobbled them up.

And then I spotted the nutrition facts on the package. And thought : “There has got to be some mistake.” Oh well.

Update : I was just catching up with Jackie’s posts. Now if that isn’t synchronicity…

  • Great minds think alike, eh? I would have brought more of these for you, but they are so evil and delicious that I thought perhaps that would be too cruel. When I come to Paris, I will fill my handbag with them!

  • Gorgeous, aren’t they? And very, very easy to make yourself… They’re also good warmed up with some ice-cream if you want to be really over the top!

  • Einstein X. Mystery

    I was hoping for a receipe… These look delicious, impressive, and easy.

    — Joe

  • Einstein – Jackie included a link to this recipe ( ), but maybe Angela has one to share?

  • My recipe was very similar to the McDougall’s one with two differences. You should use butter instead of margerine (unless completely snowbound, or something similarly dire) and I use condensed milk “dulce du leche” instead of the margerine/sugar/condensed milk filling. Its less tooth-achingly rich, and I think the flavour is much more interesting.

    Making the dulce de leche couldn’t be easier. Take an unopened tin of sweetened condensed milk and put it in a pan. Cover with cold water making sure the tin is completely submerged and simmer for three hours. Keep topping up with boiling water – if the can boils dry (or becomes unsubmerged) then you run the risk of it exploding. I’ve never had this happen, but I seem to remember Nestle warning about this some years ago.

    After three hours, let the tin cool down in the pan. Leave overnight before using – it takes quite a long time for the very centre of the pan to cool. When you open the can eventually you’ll find it is now thick, golden and unctuous caramel.

    Spread this over your shortbread base – you can beat it in a bowl to loosen it if necessary. Then pour over your layer of melted chocolate. For a good shine on the chocolate layer, add a teaspoon of neutral oil to the melted chocolate!

    The dulce de leche can be kept until the natural expiry date of the condensed milk. For this reason, its quite a good idea to boil several tins at once – the label WILL come off, so just mark it up with a permanent marker to avoid any confusion.

    Gosh, this is long! Hope you give it a go :)

  • Angela – Thanks a ton for the tips and recommendations, first-hand experience (the longer the better!) is always so precious! I will definitely give it a go!

  • josie

    That confection sounds a little bit like my favourite candy bar, Ritter Sport Butter Biscuit… (
    Totally addictive. Love our site, BTW.

  • Josie – You’re right, it’s a bit like that, with an additional layer of soft caramel. As for me, my favorite Ritter Sport bar is the dark chocolate with marzipan. My sister used to live in Germany, and I would buy the assortments of cute mini-Ritter Sports when I visited!

  • Jane

    Tested it yesterday, was awesome.

  • Jane – I’m glad it worked well for you! Did you try Angela’s technique, or the one Jackie linked to?

  • Really som! i ‘d be glad to make it!

  • When I had this in Scotland it was called Millionaire Shortbread. I was given the recipe from a pub on the Isle of Mull and make it now and then when I want to impress people. I find 1×2 inch bars are plenty – it’s rich and very sweet. Yum.

  • Just found your site. Its great.

    Millionairs Shortbread.
    An alternative to boiling the milk is to use the real Dulce du Leche imported from Argentine by Building Bridges Ltd.

    This stuff is just heaven on a plate or on a spoon! and saves hours of work. Its also the only totally organic one around and makes outstanding Millionairs Shrotbread, banoffe pies, icecream sauces etc, etc. Beware, it is addictive!

  • As a resident of Edinburgh for the last 7 years, where every single cafe and shop sells these, I can confirm that they are utterly, totally and dangerously addictive. Should come with a relevant health warning:)

  • andrea

    I suppose this is a little random — but I’ve been catching up on these early entries (I think I mentioned this yesterday — or perhaps the day before) — where is Jackie’s blog now?

  • Andrea – Jackie now blogs at

  • andrea

    thanks so much for the quick response — her blog sounds wonderful and I was most unhappy when the links didn’t work and I couldn’t find her on google.

  • annalisa

    clotilde, maybe i’m a little late, but the link to the scottish caramel shortcake recipe ( now under construction.. so how can i find the recipe? it looks so delicous and easy to make!!! thanks a lot.

  • Annalisa – The recipe seems to have been moved here. I’ll note that I haven’t tested it myself, but with that and Angela’s suggestions in the comments, you should be able to make a good version. Do report back if you do!

  • annalisa

    ho clotilde! yes i finally tested this good recipe. i used angela’s suggestins (butter instead of margarine, about 80 g of it), and dulche the leche! it wasn’t as beautiful as it is in your picture, but really delicious. it was saved in my “favourites”. thank you very much!!!

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