Millionaire's Shortbread with Claire Saffitz | Dessert Person

[@CSaffitz]

Check out my favorite cookware from Made In by using my link to save on your order - madein.cc/0624-claire

[@Aaano]

Vinny's slacking! Had that cute little visitor at 8:21 and didn't capitalize on it!

[@SendJeffRMail]

I love you Claire!!!!!

[@graciesiegrist7433]

I was gonna say, how did no one catch that!

[@markfrankel9345]

That link just does not work.

[@AMPProf]

YAH NOPE.. Cosmic Junkfood Made gourmet. #24

[@vikkispence]

I'm Scottish, and this is absolutely a favourite - you'll find it in most cafes and coffee shops, and we often make it for bake sales and things

[@Paulxl]

It looks amazing, but I wouldn't say no to plain shortbread either.

[@c8graphy]

same in Australia! We call it a Caramel Slice though

[@aliciaf1055]

@@c8graphy I have an English cookbook from the early 1970s that calls it Caramel Cakes - not sure when the Millionaires Shortbread name happened!

[@clifforddean232]

and tell me, do they top it this sweet dessert with flaky salt lol Who salts their desserts?

[@micah1754]

@@c8graphysame in New Zealand :)

[@luvrvision]

i appreciate that Claire gives little tips/instructions like "don't pour the hot caramel over the hot shortbread or you may have a soggy result". my high school culinary arts teacher just printed out like half page instructions and sent us off 😭 i messed up our hollandaise sauce because the pot was hot when i put the egg yolk in, but the instructions didn't tell me if it was supposed to be or notttt

[@s.r6331]

It should've said it in the recipe. Lol. You'll learn

[@lamipurpure7992]

Lmao your teacher really went "people do this for technical challenges on British bake off, these inexperienced kids will be fine"

[@dAfoodie101]

oh that’s not…. that’s a big part of the recipe how did she not cover that

[@gracequalls9770]

So real 😂

[@Y-Knott]

Making mistakes is a good way to learn. You'll never forget that now ✌️

[@victoriavvc]

i feel like Vinny's learned a lot, I would love for you to do an episode where each of the crew tries to follow a stripped down version of one of your recipes, probably cookies or a cake because it allows for a margin of error.

[@Cyclops303]

A little hummingbird comes to visit at 8:21

[@YodasPapa]

wow great spot

[@perfectionistsworld6551]

I saw it too and now I know I wasn't wrong 😊

[@oopszie]

claire is a disney princess

[@berbersantema7821]

Was going to comment this! Yes!

[@Sunila_DragonladyCH]

I was checking if anyone had commented on it yet. So cool!

[@sarahpeacock7564]

A tip on slicing Millionaire's shortbread from my Scottish grandmother (who was a professional baker her whole life). Lightly score the top of the chocolate into the squares/slices beforehand, then go back in to cut. You'll avoid the cracking of the chocolate that way and it will look neat.

[@peetabix]

Good tip.

[@jawdinsee2408]

i also suggest using a warm (not hot) knife, it leaves a nice clean ridge of barely melted chocolate and caramel that doesnt dribble

[@sarahpeacock7564]

​@@jawdinsee2408agreed! Pro tip there!

[@sarahpeacock7564]

​@@peetabixI'll be sure to tell my wee nana 😉 she's be absolutely baffled that there's a stranger on the internet complimenting her tip 😁

[@unseenuniversity9832]

I'm just feral when I cut mine and slam it with a cleaver 😅

[@ojcoz101]

As an Australian, caramel slice is a national treasure and my absolute favourite. It's the first thing I ever baked myself

[@lauraatkinson8749]

As an Australian, being confused why they don't just golden syrup 😂😂

[@Alice_Walker]

​@@lauraatkinson8749yes! In my family we always use golden syrup.

[@micah1754]

Sometimes the simple things are best huh. Very popular in NZ too. Do you make ginger crunch slice there too? That’s my other favourite

[@ojcoz101]

@micah1754 I'd never heard of it before, but after a quick google, I have to try it. It looks delicious!

[@cocosworld10]

OMG Hummingbird cameo at 8:21!!! You just know Claire is keeping those hummingbirds well fed, i'm sure the garden is gorg

[@laurenceboischot4265]

Thanks for pointing it out! 😊

[@EmpressStubble]

An absolute staple in my Scottish primary school. I have never clicked so quickly!

[@McIntosh.R]

I made a slightly different version of this recipe for my dad's birthday, I ended up using this caramel recipe which worked perfectly (swapped the corn syrup to glucose syrup because I'm in Australia) and instead of the shortcrust base I used 250g blitzed Digestive biscuits with 90g melted butter and a few tablespoons of sugar, all mixed together and pressed flat into the tray, then baked for 20ish minutes untill I could smell it was ready, then after the caramel I put chopped Toblerone and violet crumble sprinkled on top once the caramel had cooled a little bit... Turned out amazing because of this simple caramel recipe!!!

[@mikerichards6065]

Shortbread was the very first thing I learned to cook as a treat when my gran came for tea. We always used cornflour and flour to give an even more delicate biscuit that almost melts in the mouth. And now I need to make shortbread…

[@Siimply.Jessica]

I use this recipe pretty much to the tea, because it's a very simple millionaire shortbread recipe. But if you take a cup or 1/2 a cup of salted peanuts and put it in a food processor and make your own peanut butter, and put that on top of the room temperature hardened Caramel. and then put the melted chocolate on top and it is delicious. It cuts through the sweetness of the entire shortbread and chocolate caramel mixture, and it gives a saltiness and a much needed It just cuts the sweetness down and it's amazing. But you have to make your own peanut butter. You can't use Jiffy or Smucker's or natural peanut butter. You just have to do it your own self.

[@TheDondoran]

I'm not opposed to making my own peanut butter, but why can't use store-bought stuff if the only ingredients are peanuts?

[@collinlafleur5145]

Love Claire's committal to not getting a big enough mixing bowl

[@Rudahn]

Echoing what everyone else has commented before about how wonderful your videos are. Millionaires shortbread is a staple here in the UK and one of the first things I ever learned to bake so this video gave me some wonderfully cosy and nostalgic vibes. I always love how considerate you are of making sure to explain why you’re doing things and little bits to watch out for or be aware of. Cant wait to try this recipe with the vanilla bean in the caramel as it sounds like it just takes it up to the next level, thank you! ❤

[@QuinnyBob1]

youll find millionaires shortbread everywhere in the UK its like finding a brownie or cookie in the US

[@dookiepost]

It's something you'll see at a holiday dinner party in the US, at least where I live. It's so delicious

[@arghleblarghle]

​@@dookiepost Huh! I'm from the South, and I've never seen it 'in the wild' before. That said, it FEELS like something you'd be served in the South 😂

[@charlibrown7745]

​@@arghleblarghle South East Texas here, I make these for Christmas.

[@phantomax]

missed opportunity: Millionclaire's Shortbread

[@chumbucketjones9761]

Best Comment Award.

[@fajarsetiawan8665]

No

[@chumbucketjones9761]

@@fajarsetiawan8665 yes

[@ImAlsoMerobiba]

​@@fajarsetiawan8665 maybe ?

[@icephoenix5466]

@@ImAlsoMerobibaabsolutely

[@floraluxla]

Oh my hot lord! I’ve not heard of millionaire’s shortbread! I love shortbread and have been eating a little package of shortbread cookies in Costa Rica called Mantequilla every morning with earl grey tea and vanilla creamer. Your version would take my little morning routine to the next level. Thank you, Claire! ❤

[@MommyOfZoeAndLiam]

This reminds me of a recipe in my mom's Betty Crocker from the 60s for Toffee Squares. It is a Brown Sugar short bread and then you put the chocolate on top (we always put it directly on the warm shortbread and let it sit for a couple of minutes and then spread it) and then sprinkle with chopped walnutes or pecans. I remember them fondly.

[@Justitius92]

Caramel Slice and Claire - two of my favourites together at last

[@SisterActOnVHS]

Claire is so comforting

[@snowheartlock]

Peeped a humming bird at 8:20! Oh look, Claire’s making millionares!

[@Tay3448]

This is one of my favorite all time desserts. I’ve been hoping Claire would give this recipe some of her flair. Can’t wait to try this recipe.

[@loosecannon5193]

this is huge in the UK as millionaires shortbread. 10/10. the more flakey and buttery the shortbread the better

[@chrisgordon9829]

I learn something new in every one of your videos. This time it was the butter paper being used to put enough stickiness on the interior of your pan to help the parchment paper stick. Thanks!!!

[@DianeGraft]

I had these several times on my last trip to England, just lovely. When I cut any sort of brownies or bars, I usually use a buttered pizza wheel, I seem to have more success with that than with a knife.

[@MrAmalasan]

My mum was Scottish. This wqs very similar to what she made, and looked almost identical. This was such joyous nostalgia for me

[@hoolialynn26]

I first discovered this dessert when I visited a friend who was living in Northern Ireland and I've been looking for a good recipe ever since. Thanks for covering this!

[@PlacatePro]

The one who said “Put it in your coffee” (referring to condensed milk) You my friend are a winner 🇵🇷. That’s what we love.

[@TessaOswin]

Millionaire shortbread is a favourite in my house in the uk. Quick tip if you are using vanilla pod in a recipe where you can’t use the pod skin (I have a shortbread recipe where I add seeds). You can add scrapped pod in to a jar of white sugar, shake occasionally and you get lovely vanilla sugar to use in baking ect using something that would otherwise go to waste.

[@kirsten7152]

I’ve now made Millionaires Shortbread 4 times with two different versions of caramel: this one, and a straight sugar/butter/cream version. 240 Fahrenheit is definitely too hot, at least with my equipment. It cools rock hard. At 234 or 235, the caramel was perfect.

[@erinmunro3550]

They are EVERYWHERE in the UK (or at least Scotland and England I can’t speak for Wales or Ireland, I’ve never been!) absolutely delicious. You can even get one-bite sized ones in supermarkets and big ones in bakeries or supermarkets. So good.

[@ClaireHarrison-g4b]

In Australia (where I’m from) it is called caramel slice, however it’s not quite the same. The base has coconut in it and it normally (well, in the best caramel slices, anyway) is thinner than what you see in millionaire’s shortbread. We also generally don’t use corn syrup in baking, either, so the caramel filling is slightly different.

[@rebeccasunflower]

We’re like the UK, with using golden syrup. Yum!

[@alexanderholmes9481]

Sweetened condensed milk is also a great topper for ice cream, or in the bottom or top of a milk tea. If you like Shaved Ice as a dessert, you can use it as a topper for that as well

[@CommunitySoulMission]

These are so good. I included them in my Christmas cookie gifts this year and they were a fan favorite!

[@himbo_noa]

In Australia, it tends to just be called 'caramel slice', and usually has more of a coconutty base, with brown sugar. And I had one once that didn't have any chocolate topping, but instead a crumble/crisp mix on top, which was amazinggg. BUT. I love millionaire's shortbread, the shortbread base is just 🤌🏻🧡. Also, the new intro is gorgeous!

[@affenket]

Australian here and I gotta say I always steer clear of a bakery that puts coconut in their biscuit base.

[@natalienapalm7510]

Just made these and holy cannoli!!! To die for! The caramel took me a good 20 mins of constant stirring and at first I thought I did it wrong because it just wasn’t coming up to 240 lol. Also it bubbles pretty good! Be careful!

[@gp4708]

Thanks for this information re the time.

[@effie5238]

Although I love a good kitchen design & consider yours as one of the best, I really, really love seeing how things are organized and how different people choose to set up their kitchens. So, thanks for this!

[@josieblue]

everyone let’s celebrate it’s a claire upload

[@mary_teatowel]

This is a New Zealand cake-tin staple too. We call it caramel slice or tan square. Instead of corn syrup we put in golden syrup.

[@leonardomauhs6557]

As a Brazilian, I chuckled when you said it's annoying to have leftover sweetened condensed milk. In Brazil we literally eat it out of the can 😂 (also you can use it to make brigadeiro ❤)

[@BlackBirdMax]

Just wanted to say thank you for this video. I've never made caramel before, and i hardly ever bake, but by following your video i was able to make some banger million dollar shortbread. Thanks!

[@thiagoborges2920]

Clair: Sweetened Condensed Milk Me, a Brazilian: *neural activation* (for those who don't get it, we use a lot, like A LOT of sweetened condensed milk) Also, Clair, remove the corn syrup from the caramel and the sugar, put chocolate powder (like Nesquik), or use cocoa powder and a bit of sugar, and there you have it, Brigadeiro! (check a recipe for correct measurements though)

[@kathrynk631]

I've never seen anything more relatable than Claire trying to body block Ringo while spreading chocolate.

[@MaeganJohnson0105]

It always makes my workday when Claire posts a new video.

[@kgdskb]

Thank you wholeheartedly for sharing the recipe, Claire ❤

[@finleydavis118]

Just returned from Scotland and I brought home Biscoff wafers and Biscoff spread to make Biscoff Millionaires. I fell in love with this treat. Now, to make sticky toffee pudding…

[@entprince3241]

that vanilla bean yield was insane breathtaking scene how much you got from the first scrape alone.

[@krys1075]

In our Vietnamese household we always transfer the rest of the condensed milk into a glass jar and refrigerate it. Every morning we make viet drip coffee and use condensed milk. :) leftover is useable!

[@emilyboller6171]

The chocolate spread is so satisfying

[@FollowRevolutionNine]

13:50 Cafe Bombon also uses sweetened condensed milk! It's normally just espresso and sweetened condensed milk.

[@katefulton9385]

We call it caramel slice down under, but you were very close. And you're right, we love it.

[@UGOCHINTOH]

Every video is a masterpiece. Keep doing what you're doing!

[@danielletulett6217]

Followed this today. Panicked about my caramel texture until the “I think my caramel’s pretty firm” comment. Turned out perfect. Thank you!

[@AMTunLimited]

@claire have you ever looked at Domino "gold sugar"? I just noticed it at the store the other day, it looks like the sort of unprocessed sugar in the raw but at the consistency/particle-size of normal sugar.

[@BrysonGauff]

Thanks Made In. That baking slab looks nice.

[@GuagoFruit]

I have this as a core memory of my childhood in Australia. I think they're still relatively common in cafes, particularly the more normal or older cafes.

[@marymcallister7963]

I'm eating some right now (in France). The box calls them "Délices au caramel" and describes it as scottish sablé with salted caramel covered in milk chocolate

[@amyspeers8012]

I live in France and have several English, Irish and Scottish friends. They all love it. I tried to make it once and it was a total fail. Hoping you can save me. I actually have 2 pans of chocolate chip shortbread in the oven!

[@RoddieH]

Timing is everything - Just a few days ago I decided to make this (inspired by a GBBO episode), so this is perfect! One thought I had was boiling the condensed milk can to create dulce de leche, but I'm wondering if that would change the texture of the final caramel.

[@ushere5791]

you were talking about jazzing up shortbread like with nuts...i make what i call froot loop shortbread cookies by smashing zest from one orange into the sugar before adding the butter and flour (i use chickpea flour for gluten free) and adding snipped dried cherries to the dough, rolling into 1" balls, rolling the balls in sugar, and squashing them to 0.5" to bake. i've never heard of millionaire shortbread or caramel squares, but i'll try adding caramel and chocolate to jazz up my shortbread next time i bake!

[@adamramos3217]

So I've made this before two Christmases in a row and everytime I wasn't too pleased with the shortbread. I did melt the butter and mixed in brown sugar but never got the crumbly consistency. I think I'm gonna try this method this year cause I want my shortbread to be better

[@sallysomsel3635]

I’m English, this is my favourite treat! Served in every cafe’ and bakery.

[@SceneComparisons]

in my favorite coffee shop here in Fortaleza, Brazil, they have a version of this dessert but with pistacchio

[@gethappyConor]

Ireland here, we definitely have these. My local bakery does a version with an oat base and finished with salt on top. Delicious.

[@djzipster147]

You really can't go wrong with caramel slice. A crowd favourite and absolutely delicious. (I've also never found the need to use corn syrup and my slices have always stayed nice and soft).

[@TreyMcDonaldAnimator]

I'm all about this. Claire just fueled my cookie addiction.

[@nikkilovesrocks]

Toasted fresh unsweetened coconut on top really emphasizes the richness & is DELICIOUS! Claire, maybe a trip to the tropics via your desserts! Com'on Pleeease!

[@scottfisher6418]

I requested these in another video! Not sure if u did it bc of me but thanks! I’m a professional chef from chicago and love your videos.

[@Anthology_of_Holly]

In Australia we mostly call it caramel slice and I think most of the time the caramel layer is thicker than the shortbread, or at least the same thickness haha. It’s super sweet but delicious

[@fatimagarthia]

Wow, just last week I was checking if you had this recipe😱 Amazing! Can't wait to try it.

[@judasdu9930]

Caramel slice in the north of England, I love it! Never used any kind of syrup in the Carmel though, I’m intrigued to what it changes

[@wowjoka]

Us Aussies call it Caramel Slice !!! love your videos Claire x

[@LotteStaal]

There is a little cafe in my city (in the Netherlands!) that made a different version of this, where instead of shortbread, it is a version of a flapjack, mainly oats with honey and butter (and some more, but I haven't made them in ages), and I feel it is even better than with shortbread!

[@lordwalker71]

My parents are Scottish so I grew up eating a lot of Scottish food and my moms millionaire shortbread was my face, I miss it .

[@rachellynwonderland]

We call them caramel slices in Australia, but they usually have at least twice the amount of caramel to half the shortbread (which I think is waaaaay too sweet). Your ratio looks like I could actually enjoy a whole piece! 🤤

[@JacobTheLoofah]

I recently visited london and these were all over the place there, can't wait to try making them!

[@athebaar]

Well done Claire. Loved the recipe 👏🏻👏🏻

[@barbarawolberg3469]

Hi thank you for this awesome breakdown on how to make millionaire shortbread. I have tried ordering the slab dish but having a problem at the check out it won't allow me to complete the order.

[@zeebubbles]

We call it caramel slice in NZ (sometimes chocolate and caramel slice, depends on the bakery/cafe).

[@katiemoore-rg5vi]

Love LOVE the new intro that has ALL the cas!!

[@KirkKelly667]

Canadian here, and we call it Millionaires Shortbread as well. Soooo decadent and sooooo delicious. 🇨🇦

[@KirkKelly667]

Claire, as a lover of coffee you should make Vietnamese coffee with the leftover condensed milk. It can be made with cold brew concentrate but I highly suggest getting a Vietnamese robusta bean and making it from scratch. Such deep chocolate notes you’ll probably love! ☕️ 🇻🇳

[@sampitcher]

Never been this early to a Claire Saffitz vid, obsession is real 🫶

[@kennieloo6357]

I’m behind in episodes so forgive me if I missed this before… love the new intro

[@aliciaf1055]

Tubes of condensed milk are a game changer. So much easier to store!

[@claireb210]

Video Idea/Request! I know you’ve covered some of your cooking supplies and kitchen organization in some other videos, but would you consider doing a video that compares items for both restaurant use and home use , and what you find works best/better in your home kitchen set up? I know you’re a professional pastry chef, but I see things like your storage containers or even your cookware that would normally be in a more restaurant setting, but I admire how it functions in your personal kitchen. And if you’ve already kinda covered this ignore me lol. Would just love to hear your perspective on what you find works best in kitchens in general (whether it be traditionally restaurant use or home cook use)

[@tracymyers9771]

I made these today for my husband's birthday, and OMG! So good!

[@jaredwadsworth2966]

As a baker from New Zealand I can confirm we sell a lot of this and call it Caramel slice! Only difference is we use golden suryp instead of corn suryp

[@xingcat]

I am someone with such a sweet tooth and love this dessert, though it is one of the few where I can only have a smallish piece because of how sweet and rich it is. Delightful stuff.

[@xingcat]

I just love that Ringo has his own theme music.

[@Letssgotothemovies]

One question about this recipe: the sugar for the shortbread says 100g or 2/3 cup, but one cup of sugar is 198g - meaning 2/3 would be around 132g. Which measurement is what we should use?

[@Bella-sophia]

Could i use honey instead of corn syrup? If not, what is a good substitute?

[@feliciacoffey6832]

Agave syrup is a good sub.

[@AM-gx2sz]

any substitutes for the the corn syrup or the golden syrup? we don't have either in Germany

[@Pudeta]

Goldsirup gibt's von Grafschafter - aber nicht mit dem richten Grafschafter Saft oder Karamell verwechseln, die haben verschiedene Sorten Sirup. Und ansonsten Mal bei Cocktailkram gucken, da wird auch gerne Zuckerrohrsirup verwendet, was in die gleiche Richtung geht denke ich.

[@feliciacoffey6832]

Agave syrup is a good sub.

[@L-92761]

Caramel is an absolute staple in Australia along with lamingtons and possum slices

[@micah1754]

Hey Claire :) We make this in New Zealand but call it caramel slice. Your version looks great. Have you tried a ginger crunch slice recipe? I recommend that - it’s a favourite here and so yum.

[@dookiepost]

My mom would make this for the holidays, always my favorite.

[@adriennelong2770]

My mom used to bake these every year for Christmas! So good!

[@sallybanner]

OMG RINGO love a classic patterned tabby

[@zomerkoninkjes]

I love the tip to wipe the bottom of the bain marie bowl to avoid water drips… i learned it the hard way :D Edit: and also, just as I was thinking hmmm what’s an invert sugar we have in the Netherlands? You mentioned the golden syrup, which made me think of the pancake syrup we have!

[@jessnvu]

hi claire i just made these today !! they were delicious as a beginner baker this was a more fool proof recipe!!

[@kaseywilliams935]

I made these last night and they are absolutely incredibleeeere