GBBO Millionaire's Shortbread Tower

Name: GBBO Millionaire's Shortbread Tower
Prep time: 45 min
Cook time: 45 min
Total time: 210 min
Yield: 8
Cuisine: British
Ingredients: 250 g unsalted butter (softened at room temperature); 125 g caster sugar; 375 g plain flour; 75 g cornflour; 0.5 tsp fine salt; 200 g unsalted butter; 200 g dark brown soft sugar; 794 g condensed milk (2x 397g cans); 4 tbsp golden syrup; 1 tsp flaky sea salt; 300 g dark chocolate (70% cocoa, finely chopped); 50 g milk chocolate (finely chopped); 30 g unsalted butter; 1 tbsp golden syrup (for extra gloss)

by J_C • 2026

Why some badges are missing

Not vegan: unsalted butter → try dairy-free butter
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: the recipe title (GBBO Millionaire's Shortbread Tower) — bakes usually contain butter and egg
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: dark chocolate
Not low-GI / diabetic-friendly: caster sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: fine salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

About this recipe

GBBO Technical challenges are designed to test precision and nerves, and this towering millionaire shortbread is no exception. Layers of crumbly, buttery shortbread, smooth golden caramel, and rich dark chocolate must be stacked with absolute geometric precision. One false move with the knife can turn a magnificent, multi-tiered masterpiece into a delicious avalanche. Keeping a steady hand and chilled layers is the only way to conquer this sticky triumph in the tent.

Prep

45m

Cook

45m

Rest

120m

Serves

Rating

—

Total time · 1h 30m

Ingredients

Kitchen Help

Shopping list

250 g unsalted butter — softened at room temperature
125 g caster sugar
375 g plain flour
75 g cornflour
0.5 tsp fine salt
200 g unsalted butter
200 g dark brown soft sugar
794 g condensed milk — 2x 397g cans
4 tbsp golden syrup
1 tsp flaky sea salt
300 g dark chocolate — 70% cocoa, finely chopped
50 g milk chocolate — finely chopped
30 g unsalted butter
1 tbsp golden syrup — for extra gloss

Tools

· mixing bowl
· baking tins
· fork
· saucepan
· wooden spoon
· silicone spatula
· heatproof bowl
· knife

Instructions

Step by step

1
Preheat your oven to 160°C fan (180°C / 350°F). Grease and line three different-sized square or round baking tins.
2
In a large mixing bowl, beat the softened unsalted butter and caster sugar together until pale and creamy.
3
Sift in the plain flour, cornflour, and fine salt. Gently work the mixture together until it forms a soft, cohesive dough.
4
Divide the dough into your prepared tins, pressing it down evenly into the bases. Prick the surfaces lightly with a fork.
5
Bake in the preheated oven for 20 to until the shortbread is pale golden and cooked through. Remove from the oven and leave to cool completely in the tins.
6
In a saucepan, combine the unsalted butter, dark brown soft sugar, condensed milk, and golden syrup.
7
Heat gently over medium-low heat, stirring continuously until the butter has melted and the sugar has dissolved.
8
Bring the mixture to a gentle boil, stirring constantly to ensure it doesn't catch or burn.
9
Continue cooking for about 10 to until the caramel thickens and turns a deep golden-amber colour.
10
Stir in the flaky sea salt, then pour the hot caramel evenly over each of the cooled shortbread bases.
11
Allow them to cool, then place them in the fridge to chill for at least .
12
Place the chopped dark and milk chocolates, unsalted butter, and golden syrup into a heatproof bowl set over a pan of gently simmering water.
13
Stir occasionally until the chocolate and butter are completely melted. Remove from heat and allow to cool slightly.
14
Carefully remove the chilled shortbread and caramel layers from their tins. Trim the edges if necessary.
15
Pour or spread the warm chocolate evenly over the top of each caramel layer.
16
Allow the chocolate to set slightly, or pop the tiers back into the fridge for .
17
Place your largest shortbread tier on a serving plate, followed by the medium and smallest tiers to form a tower.
18
Before slicing into your tower, let it sit at room temperature for about .
19
Use a long, sharp chef's knife dipped in hot water before each slice to cut cleanly.

Per serving

serves 8

Calories

508kcal

Protein

5.5g

Carbs

66.2g

Fat

25.9g

Fibre

1.2g

Sugar

35.2g

Sodium

211mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More British recipes →#Baking