Easy Millionaires Shortbread Recipe | Carnation (2024)

FAQs

Can I use Carnation caramel instead of condensed milk? ›

For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!

While Millionaire's shortbread has a soft caramel filling, Billionaire's shortbread has salted caramel sauce in the center.

Yes technically you can, but it has a much looser consistency so when you try and cut your shortbread into pieces the caramel will ooze out all over the place. Still delicious to eat, but very messy. BUT there is a way around this – you can thicken Carnation caramel by boiling it with caster sugar and butter.

**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!

For the most part, if you find yourself without condensed milk on hand, you can substitute an equal amount of evaporated milk. The consistency will be the same, but since evaporated milk is unsweetened, you'll need to add sweetener to match the recipe's intended flavor profile or to suit your personal preference.

If you run out of sweetened condensed milk, simply substitute the same amount of evaporated milk for a one-to-one alternative. The consistency in the dish will be near the same, but the flavor will not taste as sweet. You can add sugar to the evaporated milk if you prefer to up the sweetness.

The high butter quantity in shortbread (one part sugar to two parts butter) gives it that delightfully crumbly feel. And also its name. This is because the old meaning of the world “short” reflects this crumbliness and so the name 'shortbread' stuck.

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Shortbread relies on really good-quality unsalted butter for its flavour, so don't skimp on this and never use margarine! The high butter (or shortening ) content helps to keep the gluten in the flour short and soft. But, for that delectable, friable texture, it's also important to keep a light hand.

The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.

Does Carnation caramel set hard? ›

We've designed the caramel to be spoonable from the tin – so all you need to do is gently spread it into your pie shell, tart case etc. If you beat the caramel it will become softer and will not re-set to a firm texture.

Although evaporated milk and condensed milk are both shelf-stable milk products that are produced in similar ways, they're not the same. The main distinction is the addition of sugar in condensed milk, which yields a different texture and flavor profile.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

Easy to use. Made a Banoffee pie using the caramel condensed milk-easy to use and makes a tasty Banoffee pie.

Condensed Milk Substitutes

If you don't have sweetened condensed milk, you can make your own using evaporated milk and sugar, or you can bring 3/4 cup of white sugar, 1/2 cup of water, and 1 1/8 cups of dry powdered milk to a boil and cook, stirring frequently, until thickened, about 20 minutes.

If you can get regular milk you can make it yourself. Low heat, half the amount of sugar per part of milk and cook for around two hours. I would guess you can also use double cream (or thickened) with some sugar.