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Millionaire's Shortbread

  • RECIPE MAKES: 16 portions
  • PREP TIME: 5 minutes
  • COOK TIME: 15 minutes + cooling time
step 1

Lightly grease a 20 cm cake tin with a depth of at least 3 cm or similar sized square tin if cutting into squares.

step 2

To make the shortbread base, crush the Mevalia Frollini into a fine crumb*, add the melted butter and mix well.

step 3

Evenly spread the mixture into the greased cake tin and place another tin on top, press down firmly and leave to set.

step 4

To make the caramel, place the demerara sugar, syrup, butter and 50 ml Mevalia Lattis/ ProZero into a pan and heat gently until the sugar has dissolved.

step 5

Bring to the boil, stirring continuously, then reduce the heat and simmer very gently, stirring continuously for about 5 minutes or until the mixture has thickened slightly.

step 6

Remove from the heat then add the remaining 25 ml Mevalia Lattis/ ProZero mixing well, the mixture should now turn darker which is important. Immediately pour over the shortbread and leave to cool.

step 7

For the topping, melt Mevalia Chocotino/ Vitabite slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set.

step 8

Cut into squares, bars or wedges.

Cooling time can be variable based on room conditions or if the dessert is refrigerated or not

*Crush the biscuits by placing in a bag and bashing with a rolling pin or alternatively in a food processor  

  • 120 g Mevalia Frollini
  • 100 g Melted butter
  • 225 g Demerara sugar
  • 50 g Golden syrup
  • 50 ml Mevalia Lattis/ ProZero
  • 25 ml Mevalia Lattis/ ProZero
  • 250 g Mevalia Chocotino/ Vitabite

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