Tag: traybake

millionaires shortbread

Millionaire’s shortbread

Difficulty: Easy

Time: 30 minutes + 2 hours setting

Serves: 20 slices

For the shortbread base
100g (1/2 cup) butter, softened
50g (1/4 cup) caster sugar
150g (1 1/4 cup) plain/all purpose flour
For the caramel
100g (1/3 cup) condensed milk
150g (2/3 cup) butter
50g (1/4 cup) caster sugar
50g (2 tbsp) golden syrup
For the chocolate topping
200g chocolate (dark or milk)

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This a delicious recipe for millionaire’s shortbread that we got from our James Morton cookbook. There are a few different stages to the recipe which can be a good thing when you’re cooking with kids as it gives you the chance to have a break or clean up a bit as you go along. There are also some fun bits for your kids to help with, from measuring and mixing to melting (and sampling) chocolate!


Preheat your oven to 160C/140C Fan and grease and line an 8 inch baking tray with baking paper

Make the shortbread

Get your child to measure the sugar (50g) and butter (100g) and pop them in a large mixing bowl. If the butter isn’t soft, blast it in the microwave for 10 seconds or so, to make it easier to mix.

Mix it together until it forms a paste.


Measure the flour (150g) out and add to the bowl and mix everything together. You can get your hands dirty at this point and work it all together so all the crumbs come together.

Press it out into your prepared tin.

Bake for 10-15 minutes or until it is just turning golden brown at the edges. Leave to cool in the tin.

Make the caramel

While your shortbread is baking, start making the caramel. Get your little one to help you add all the ingredients to a small saucepan. (100g condensed milk, 150g butter, 50g caster sugar, 50g golden syrup.) Heat it on a medium heat, stirring it gently until it turns a nice golden brown colour. Watch your child carefully if you’re letting them help with this step.



Pour over your shortbread

Once the caramel is ready, pour it over your base and spread it out so it is nice and even. Leave it to cool for at least an hour (or overnight).

Add the chocolate topping

Get your child to help you break the chocolate into a heat proof bowl. Put it over a simmering pan of water to melt it (or do it in short bursts in the microwave).

Pour it over your cooled caramel and spread it out gently. Leave it to set for another hour or so but don’t put it in the fridge.

millionaire's shortbread
Cut your millionaire’s shortbread into squares and enjoy!

millionaire's shortbread

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iced lemon traybake

Iced lemon traybake

Difficulty: Easy

Time: 30 + 35 minutes baking

Serves: 24 slices






225g softened butter
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
Grated rind of a lemon

For the icing
Juice of 1 lemon
Icing sugar











When I’m baking with Hannah I always look out for ‘all in one’ recipes that mix everything together in one bowl as it’s easier and less messy. This is a tasty iced lemon traybake from one of Mary Berry’s cook books. It’s similar to a lemon drizzle cake (which I love) but the icing on top makes it look a bit nicer.


Pre heat the oven to 180C / 160C Fan and prepare your tin
Get your child to grease a 30 x 23 cm tin with a little butter then line the with baking paper.

Mix all the ingredients together
We used our mixer for this, but you could use a large bowl and mix by hand if you have the time.

Get your child to help measure the flour, sugar and butter into your bowl/mixer. While they are doing this add the baking powder.


Crack the eggs into a separate bowl, then add into your mixture. Add the milk.


Using the small side of your grater, grate the rind of the lemon and add to the bowl. As keen as Hannah is to help with this bit, I don’t tend to let her as I don’t think she can quite do it safely yet. At this point we also squeezed our lemon juice into a small bowl and kept it aside to use in the icing later.

Mix everything together until it’s well blended.


Bake the cake
Pour the mixture into your tin and level the top with a spatula.

Bake in the oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed gently with your fingers.

Leave to cool in the tin.

Make the icing
Take your bowl of lemon juice and add some icing sugar until you have a nice runny consistency. Spread it out over your iced lemon traybake. We also added a drop of yellow food colour to the last of the icing in the bowl before drizzling that over the top. Leave it to set before cutting.

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