Jamie Oliver’s billionaire’s shortbread cookie

This one is hard to beat. Whether enjoyed as a gift, for afternoon tea, or even lightly warmed and served with ice cream for dessert, it’s all good, and a wonderful twist on a simple classic. Shortbread, caramel, chocolate: What’s not to love?

Check out the step-by-step guide below!


For the shortbread:

12 tablespoons unsalted butter (cold), plus extra for greasing

2 cups all-purpose flour

1/4 cup superfine sugar

For the Caramel:

1 and 1/2 cups soft light brown sugar

1 cup + 1 tablespoon unsalted butter

6 tablespoons Guinness

1 and 1/4 cups crème fraîche

For the chocolate:

10 oz quality dark chocolate (70 percent)

2 tablespoons unsalted butter


Preheat the oven to 350 degrees. Grease a 12- x 8-inch baking pan with butter. For the shortbread, mix the flour and superfine sugar together in a mixing bowl, then rub in the butter with your thumb and forefingers until you have fine crumbs.

Add a little water to bring the mixture together into a dough, then push it into your prepared pan in an even layer. Prick all over with a fork and bake for 20 minutes, or until cooked through and lightly golden. Leave to cool in the pan.

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