Montezuma’s Shortbread Recipe

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16 squares

Taken from The Little Book of Chocolat by Joanne Harris (£12.99; Doubleday)


  • For the shortbread:
  • 250g plain flour
  • 80g unrefined caster sugar
  • 200g butter
  • For the salted caramel:
  • 100g butter
  • 100g unrefined soft light brown sugar
  • 2 x 397g cans condensed milk
  • For the topping:
  • 250g dark chocolate, broken into small, even-sized pieces
  • 2tbsp golden syrup
  • 100g butter


  • Heat the oven to 180°C/gas mark 4. Line a 33 x 25cm shallow tray with baking parchment

  • In a food processor, blend the flour and caster sugar, then add the butter in small pieces, whizzing until it resembles fine breadcrumbs. Spread the mixture evenly on the lined tray, then compress it firmly with the palm of your hand or the back of a spoon. Place in the middle of the oven and bake for 25 minutes until just golden brown. Leave to cool in the tin

  • To make the caramel, place the butter and sugar in a non-stick saucepan and heat very gently, stirring constantly until the sugar has dissolved. Add the condensed milk. Increase the heat, bring to a rapid boil, stirring continuously, and then reduce the heat and simmer for 5 minutes until the mixture has thickened. Quickly pour over the cooled shortbread in an even layer and chill until set

  • For the topping, melt the chocolate, golden syrup and butter in a bain-marie and blend together. Pour over the cold caramel and spread with a large palette knife. Leave to cool and set. Cut into 16 squares

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(12 ratings)
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