Gingerbread Millionaire’s Shortbread combines a spiced gingerbread shortbread base made with butter, sugar, flour, and warming spices like ginger, cinnamon, nutmeg, and allspice pressed into a buttery crust. It’s topped with thick, fudgy caramel cooked from butter, sugar, golden syrup, and condensed milk, then finished with milk chocolate infused with extra ginger and decorated with gingerbread biscuits.
You’ll love this festive twist on classic millionaire’s shortbread because it layers buttery spiced cookie crunch with gooey caramel richness and smooth chocolate, creating holiday magic in every decadent square.
Ingredients
Gingerbread Shortbread
- 6.7 oz unsalted butter
- 3 oz caster sugar
- 8.82 oz plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 0.5 tsp allspice
Caramel
- 7.05 oz unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 14 oz condensed milk
Topping
- 10.58 oz milk chocolate
- 2 tsp ground ginger
- Gingerbread biscuits
Instructions
- Preheat oven to 180ºC/160ºC fan. Line 9×9-inch square tin with parchment paper.
- Cream butter and sugar until smooth. Add flour and spices; mix until dough forms.
- Press firmly into tin base. Bake 20-25 minutes until pale golden. Cool.
- Melt butter, sugar, golden syrup, and condensed milk over low-medium heat until sugar dissolves.
- Boil on high 5-7 minutes, stirring constantly until thick, golden fudge texture.
- Pour caramel over shortbread; chill 1 hour to set.
- Melt chocolate, stir in ginger, pour over caramel.
- Top with crushed and whole gingerbread biscuits. Chill 1-2 hours until solid.
- Slice and serve.
Tips for Success
- Stir caramel constantly during boil to prevent burning.
- Press shortbread firmly for sturdy base.
- Use room temperature butter for smooth creaming.
- Chill fully between layers for clean cuts.
- Quality chocolate ensures glossy finish.
Delicious Variations
- Add chopped crystallized ginger to shortbread.
- Use dark chocolate for deeper flavor.
- Swirl sea salt into caramel.
- Top with festive sprinkles or nuts.
Frequently Asked Questions
Can shortbread be made ahead?
Yes, bake base up to 2 days ahead; add toppings before serving.
Gluten-free option?
Substitute 1:1 gluten-free flour blend.
Why boil caramel?
Creates thick, fudgy texture that holds together.
Storage time?
Refrigerate airtight up to 1 week or freeze 1 month.
Print
Gingerbread Millionaire’s Shortbread
- Total Time: 180 minutes
- Yield: 16 squares 1x
Description
Spiced gingerbread shortbread base with fudgy caramel and milk chocolate infused with ginger, decorated with gingerbread biscuits for festive layered delight.
Ingredients
Gingerbread Shortbread
6.7 oz unsalted butter
3 oz caster sugar
8.82 oz plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp nutmeg
0.5 tsp allspice
Caramel
7.05 oz unsalted butter
3 tbsp caster sugar
4 tbsp golden syrup
14 oz condensed milk
Topping
10.58 oz milk chocolate
2 tsp ground ginger
Gingerbread biscuits
Instructions
Preheat oven to 180ºC/160ºC fan. Line 9×9-inch tin with parchment.
Cream butter and sugar. Add flour and spices; press into tin. Bake 20-25 minutes until golden. Cool.
Melt caramel ingredients over low heat until dissolved. Boil 5-7 minutes stirring constantly until thick. Pour over shortbread; chill 1 hour.
Melt chocolate with ginger; pour over caramel. Top with gingerbread biscuits. Chill 1-2 hours. Slice.
Notes
Stir caramel constantly during boiling to prevent burning.
Use room temperature butter for shortbread.
Chill each layer completely before adding next.
Use sharp knife for clean cuts through chocolate.
Perfect holiday make-ahead treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sodium: 180
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 46
- Fiber: 2
- Protein: 6
Keywords: gingerbread millionaires shortbread, festive caramel shortbread, spiced ginger shortbread bars, holiday millionaire bars, ginger chocolate shortbread
