“It’s not clear whether the reference to wealth here relates to the caloric value of this chocolate-topped caramel slice, or the fact that sugar and chocolate were out of reach for the average Scottish peasant back in the day. Let’s just settle on the fact that this is R I C H. And delicious. A small piece, savoured slowly, is perfect.

Because Millionaire’s shortbread is so decadent, it’s important to balance the textures and the ratios of biscuit : caramel : chocolate. We’ve found that a good bite of well-baked shortbread, with a thinner layer of caramel and an even thinner one of chocolate, allows the flavours to shine without leaving you with that slightly sick feeling in your tummy. The wholegrains and oats in the shortbread add character, and a little salt in the caramel is essential.

We find that fresh oats create a superior flavour, and always have oat groats in the panty for rolling. To make oat flour, you can grind rolled oats in a food processor until very fine.

If you’re not vigilant in your stirring, you might find that the caramel catches on the bottom of the pan as it reaches the end. Don’t panic! And definitely don’t throw it away. Just use a sieve to strain the caramel and remove any burnt bits.” - Michael & Pippa James

MAKES 30 BARS, 2 x 10cm

200g dark chocolate (at least 60% cocoa)

flaky sea salt, for sprinkling

Oat shortbread biscuit 

250g wholemeal flour 

50g oat flour 

55g cornflour

½ teaspoon fine sea salt

260g unsalted butter, softened

115g raw sugar

1 vanilla bean, seeds scraped (or 1 tsp vanilla paste)

Salted butter and honey caramel 

250g unsalted butter 

65g orange blossom honey

60g raw sugar

1 × 340ml tin evaporated milk 

½ tsp flaky sea salt

To make the shortbread, line a 20 × 30cm baking tray with baking paper. 

Combine the flours and salt in a bowl, then set aside. In a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla on a medium speed for 8–10 minutes, until pale and creamy. Add the dry ingredients and mix until just combined. The less you mix, the lighter the base will be.

Transfer the mixture to your baking tray and spread it out evenly, gently pressing down to compact it and ensure it reaches all corners of the tray. You can use a small rolling pin or the bottom of a jar to flatten the surface. Refrigerate for at least 1 hour. 

Preheat the oven to 160°C. Bake your shortbread for 30–35 minutes until the surface is golden all over. Set aside to cool, and turn your attention to the caramel. First, place a small plate in the freezer.

Combine the butter, honey, sugar, evaporated milk and salt in a heavy-based saucepan over a medium heat, stirring frequently as the mixture melts together. Continue to stir as it thickens and darkens, for about 20 minutes until you have large air bubbles spread evenly over the surface. It should be very thick, with the whisk and burst bubbles leaving a mark in the caramel. You can check if it’s ready by using the plate test – take your small plate from the freezer, put a small amount of caramel onto the plate and put it in the fridge for 1 minute. Check the consistency by running your finger through the caramel – if it spreads over the plate where your finger was, it needs a bit more time. If your finger leaves a clear mark, it’s good to go.

Pour your caramel over the cooled, baked shortbread. Use a spatula to spread it evenly and get it into the corners of the tin, then refrigerate to set.

When the caramel is set, temper your chocolate. Spread it over the top of the caramel, again using a spatula to achieve an even layer. Sprinkle a little flaky sea salt over the surface just before the chocolate sets, and set aside at room temperature for at least 2 hours.

Transfer your Millionaire’s shortbread to a chopping board, and cut into your desired portions.

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