December 5, 2018
Gingerbread Millionaires Shortbread!
*This post may contain affiliate links. Please see my disclosure for more details!*
A homemade gingerbread shortbread, topped with homemade caramel, ginger chocolate and gingerbread men! Perfect gingerbread millionaires shortbread!
I LOVE GINGERBREAD!
Gingerbread millionaires shortbread – yum! So, I do think the theme of the year is gingerbread, and that was entirely accidental. Honestly, I don’t know how it happened, but I’ve just gone a little gingerbread crazy! I can’t actually keep up with my love for gingerbread this year, but it is happening still. My gingerbread drip cake, my gingerbread cheesecake and now this beauty of a traybake is here.
Oh, how I have wished for a traybake like this for oh so long… My Biscoff millionaires traybake was the main inspiration, as that is already quite spicy, from the Lotus biscuit flavour, but this is on a whole new level. Using the ground spices of ginger, cinnamon, nutmeg and allspice inside the shortbread brings it to an entirely new level. It’s INCREDIBLE.
Spices
The rest of the spices are optional, but the ground ginger is obviously the most important. To be honest, though, most gingerbread biscuits are made up of more than one spice. My gingerbread biscuit recipe is one of those exact recipes, even my gingerbread cheesecake! I just adore the different flavours, and it makes it such a warming treat, especially during Winter!
Gingerbread is for life of course, not just for Christmas, but it’s definitely more of a festive thing. Gingerbread hot chocolates when you go out, all the gingerbread biscuits that are on offer to buy… so much gingerbread. Gingerbread isn’t even really looking like a word any more as I have typed it so many times, and I still have so long to go.
Caramel
The caramel is homemade, and a personal favourite recipe of mine. Yes, you MUST MAKE YOUR OWN CARAMEL, using a caramel from a tin will NOT work, because yuck. It will honestly be such a sticky mess, and the taste of the caramel is completely different. The tinned caramel works for recipes where you need sauce, such as my caramel Rolo cheesecake, but not for recipes where you need it to set on its own. Like this.
Trust in the recipe, it’s important. Some people struggle, and it’s down to the heat level. It’s near impossible to describe the exact temperature to have the hob on, as all cookers are different. Even induction and electric hobs are different, and I use gas because I much prefer it. If you find it burns, or doesn’t set, or anything like that… the timing or temperature were incorrect. Even using a different pan can make a difference! Give it another go though, you’ll find your caramel rythm!
Chocolate
I decided to not put any gingerbread themed goodies into the caramel, as I didn’t want to mess with it, but the chocolate on top? That was open for goodness. I did think about adding in more spices to the chocolate, but as I wanted the chocolate to stay quite sweet, I thought I would just add in some ground ginger. I literally just melted the chocolate and then stirred the spices in. That simple!
Decoration
Yes the gingerbread men I am using in this are shop bought… oh wait, it doesn’t matter. To be honest, I had such a long list of things to bake one week, I just didn’t want to add gingerbread men into the mix so I bought some mini ones and I think they look cute! It also means you don’t have to wait on another thing for this traybake, which is always good when the setting times are a while.
I adore all things gingerbread, so I hope you guys do as well. Enjoy! X
Gingerbread Millionaires Shortbread!
Ingredients
Gingerbread Shortbread
- 190 g unsalted butter
- 85 g caster sugar
- 250 g plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
Topping
- 300 g milk chocolate
- 2 tsp ground ginger
- Gingerbread biscuits
Instructions
- Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour, ginger, cinnamon, nutmeg and allspice until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
- Firmly press the mixture into the bottom of the tin and bake in the oven for 20-25 minutes until pale golden on top!
- Once baked, remove from the oven and leave to the side.
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
- Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
- Once set, melt the chocolate, stir in the ginger, and pour over the caramel.
- Put some crushed and whole gingerbread men on top of the chocolate, along with some of your favourite sprinkles, and leave to set in the fridge until solid. About 1-2 hours!
- Cut your shortbread up, and enjoy!
Notes
- This will keep in an airtight container for at least 1 week – if they last that long!
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
- You can use other flavour chocolate on the top if you wish!
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Could you make these as individuals rather than one big block? I worry about cutting it up and it cracking.
Hi Jane!!
Love the idea of this recipe but just gave making caramel for the first time a go and my butter separated. How can I avoid this next time?
Thank you!
Hiya! Next time if this happens, just take it off the heat and beat like crazy! Hope this helps! x
Hi Jane made these yesterday and they are absolutely delicious, the ginger absolutely comes through. Don’t think they’ll last too long.
Hey! Aww I am so pleased you loved them xx
I can’t believe the tastiest shortbread i’ve ever tasted… was made by me! Absolutely love this recipe… so addicting.
Kids love them and so do I. Really enjoyed making them. Although I have cut the pieces down into smaller bite sizes.
Hi Jane, will white chocolate work as well as milk chocolate?
Thanks, have a great Christmas
Yes it would!!
Hi,
These look great. Am planning on making these as part of a Christmas hamper. Can you pre-make the caramel the day before and store it in a jar? If so, does it get stored at room temp or in the fridge?
Thanks
No I wouldn’t recommend that – it needs to be poured onto the shortbread hot and set on the shortbread! x
Hiya yes I can t see why not if you pop the caramel into microwave for 10 seconds to loosen it up before pouring it on the shortbread x
I followed this recipe exact and they were divine! Tastes just like Christmas!! X
How exactly would you go about freezing these? Without the gingerbread man?
And to defrost would you leave at room temp?
I would just use a freezer proof container (I wouldn’t say freezing the gingerbread men is a no) and yeah room temp is fine, or even in the fridge for a longer time.
Hi Jane, I was just wondering can these be frozen? I’m planning on doing a Christmas baking hamper so I want to be well prepared 🙂 thank you!
Yes they can!! x
Can you use just crushed up ginger biscuits rather than shortbread as the base?
You could! Have a look at my Biscoff millionaires for guidance!
Hi Jane,
Thank you for all of your lovely recipes that you share. The recipes are so clear and the ingredients are easily obtainable from supermarkets.
Thank you again.
Jo
Hi Jane,
I’m a bit obsessed with making millionaire shortbread at the minute. Love your terrys one and your malteser one. This is next on my list to make 🙂
Ooh that is so amazing!! I’m so glad you like them!! x
Hey,
if I wanted to measure the golden syrup how much would you recommend?
I’d say about 100g!
Hi Jane, do you mind sharing which supermarket you bought the mini gingerbread man? I grabbed some mcvities ones but they were not as detailed as yours. Just wanted to know for future bakes . Thanks
I believe these ones were Sainsburys! I’ve also got some from Tesco and they’re just as good! x
Hi Jane
I tried your Ferro rocher cheese cake and it was amazing. Thank you for being such an inspiration I love baking but not as good as you. Please check some of my work on Insta Rooney.H