Alison Niven

Millionaire’s Shortbread

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Preparation info
  • Makes

    24

    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

These slices are ubiquitous, but we think ours really stands out. We use milk chocolate for the topping in the café, but at home I prefer to use 70% dark chocolate, which takes the sweetness down a notch and makes it a little more sophisticated.

Ingredients

For the Shortbread Base

  • 350 g self-raising flour
  • 225 g cold salted butter, cubed
  • 110

Method

  1. Preheat the oven to 175°C/155°C fan/gas mark 4.
  2. In a food processor, blitz the flour and butter together until the mixture resembles fine breadcrumbs (or rub the butter in by hand).
  3. Add in the sugar and mix well, then press the mixture into t