This white chocolate shortbread is extra special. Melt-in-the-mouth shortbread is topped with sweet caramel, creamy white chocolate and a scattering of golden honeycomb.
You might notice something familiar about these gorgeous little white chocolate shortbreads.
That's because they're inspired by Costa's White Chocolate and Honeycomb Trillionaires.
You'll need a nice thick caramel for this recipe, rather than a caramel sauce. If you want to make your own. you can use the caramel recipe featured in this banoffee pie recipe.
Let's get baking!
Ingredients
For the shortbread
- 300 g (10.6 oz) slightly salted butter cold and cubed
- 300 g (10.6 oz) plain flour
- 120 g (4.2 oz) sugar caster or granulated
- 120 g (4.2 oz) fine semolina
For the toppings
- 400 g (14.1 oz) thick caramel
- 350 g (12.3 oz) white chocolate
- 20 g (0.7 oz) milk chocolate
- 25 g (0.9 oz) honeycomb pieces
- Edible gold spray
Equipment
- 2 small microwave safe bowl
- Medium roasting tin
Instructions
Preheat the oven to 180C (160C fan-assisted).
Put the sugar, flour and semolina in a large bowl.
Add the cold, cubed butter.
Rub in until a crumb is achieved. It's normal for it to go clumpy, as long are there are no lumps of butter.
Tip the dough out into a well-greased, non-stick, medium roasting tin.
Spread evenly and press down firmly with the flat of your hand.
Prick the dough all over with a fork - this helps to stop the biscuit puffing up during baking.
Bake for 25 mins or until firm and pale golden.
Allow to cool until firm. You can then either leave in the tin to cool completely or, if you want to speed the process up a bit, you can carefully tip the biscuit onto a cooling rack, then return it to the tin once cool.
While the biscuit is cooling, put the honeycomb pieces into a small bowl.
Position your edible gold spray about 5-7.5cm (2-3 inches) and spray while gently shaking the bowl until the honeycomb is evenly coated. Set aside to dry.
With the cold biscuit layer in the tin, pour the caramel on top.
Spread gently to the edges.
Melt the white chocolate, allow to cool then pour over the caramel, distributing evenly, then level off.
Melt the milk chocolate and drizzle very thinly all over the white chocolate in swirls.
Scatter the honeycomb on top.
Cover and place in the fridge to set for 30 minutes or until the white chocolate is set all the way to the centre. Run a knife around the edges of the tin and turn out onto a board.
Trim the top and bottom off with a sharp knife to create a neat rectangle, then cut into 16 bars.
Pointers, tricks and troubleshooting tips for the perfect white chocolate shortbread
Is white chocolate shortbread easy to make?
Yes it is!
It is, however, essential to leave enough time to cool the shortbreads after baking, and then to set the caramel in the refrigerator, so make sure you leave enough time to complete each stage of this recipe.
This is a spectacular and delicious treat, and well worth the time.
Will I need any special equipment to make white chocolate shortbread?
No, just weighing scales, a large mixing bowl and 2 smaller microwavable bowls, a roasting tin, and a knife and cutting board. A silicone spatula hugely helps the appearance of these shortbreads because it makes it easier to smooth the layers, but you could also use the back of a large spoon.
Where can I buy caramel? What if mine isn’t thick enough?
You can buy caramel in a tin, usually in the baking aisle of your local supermarket. Occasionally it will be labelled Dulce de Leche.
If it is not thick enough, you can thicken it using cornflour and milk. Place your caramel in a heavy bottomed saucepan and heat very gently - do not allow to boil. Meanwhile, completely dissolve 1 tablespoon of cornflour in 120ml milk, and slowly stir this into the caramel in the saucepan, still keeping the heat low. Simmer for 2 mins. Allow to cool completely, the caramel will thicken as it cools.
Do not be tempted to buy caramel pouring sauce instead of caramel: even with the thickening advice above, it will not get thick enough.
Can I make this recipe without caramel?
If you do not like to use caramel, you could pour melted chocolate directly onto the shortbread - you just won’t get the lovely soft texture in the centre.
Can I make this recipe without chocolate?
If you would like to make this recipe without the chocolate layer, it is a good idea to use the thickening procedure described above, or your shortbreads may be messy to eat.
Where can I buy honeycomb pieces?
You can usually buy honeycomb pieces in the baking and cake decorating aisle of a large supermarket.
If you cannot find them, you could try smashing a Crunchie bar or other honeycomb chocolate bar into pieces.
Where can I buy edible gold spray?
You can often buy edible gold spray in the baking and cake decorating aisle of a large supermarket. You can also find it in specialist baking supplies shops, and you can buy it online.
If you cannot find gold spray, you may be able to find edible gold dust in a small spray bottle. This gives a similar finish, but is more glittery, whereas edible gold spray gives a smoother finish. You can also buy edible gold dust in a pot, which you need to apply with a paintbrush.
Are white chocolate shortbread suitable for vegetarians?
Yes, these white chocolate shortbreads are suitable for vegetarians as they contain no meat, poultry or fish.
Are white chocolate shortbread suitable for vegans?
There is animal fats in every layer of white chocolate shortbread, so, as it stands, this recipe is not suitable for vegans.
I haven’t yet made a vegan version of these shortbreads. However, there are vegan caramel products available, and you could try replacing the butter in the shortbread with a vegan spread, and topping with vegan certified dark chocolate. Vegan spreads tend to have a higher water content than butter, so your bottom layer will be more like a biscuit than a shortbread, but it will still be a tasty treat!
Note: I haven’t tested the exact combination of alternatives, so if you try it, let me know how you get on.
Are white chocolate shortbread gluten-free?
The shortbread in this recipe uses wheat flour, so is sadly not suitable for those following a gluten-free diet.
You could try replacing the wheat-based flour with a gluten-free flour. Results will vary depending on the quality and blend of flour. Some are designed specifically for use in pastry and may give better results.
Whichever brand you choose, I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour and usually a binding agent such as xanthan gum.
The other elements of this recipe should be naturally gluten-free, but check the labels to be sure.
Are white chocolate shortbread keto-friendly?
The flour, sugar and caramel in this recipe means it is sadly not keto friendly.
Is white chocolate shortbread healthy?
Chocolate has been found to have some health benefits, as it can help boost our serotonin levels to keep us happy.
However, these shortbreads do have quite a lot of sugar and fat, so it’s best to enjoy them as a treat.
Are white chocolate shortbread safe to eat while pregnant?
Yes, there is nothing in these shortbreads that should present a problem during pregnancy as long as the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
As with all baked goods, just make absolutely sure they are cooked through.
The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
However, you should always seek advice from your health professional. The NHS also has a well-maintained resource on foods to avoid during pregnancy.
Are white chocolate shortbread suitable for babies and toddlers?
These shortbreads are a high-sugar treat. The NHS recommends avoiding giving sugar to babies and young children.
This website does not offer medical advice: always consult your health professional if you have any concerns.
What goes well with this white chocolate shortbread?
This is a truly celebratory, spectacular bake, which would go equally well with a cup of tea or a glass of champagne!
It is lovely on its own at teatime, but if you wanted to serve it as a dessert, a spoonful of whipped cream or creme fraiche would be delicious, or a scoop of vanilla ice cream.
I haven’t got white chocolate, can I use something else?
Any kind of chocolate - white, milk or dark - would work well with these caramel shortbreads.
Can I add extra chocolate to this recipe?
For an extra chocolatey hit, add 80g chocolate chips to your shortbread mix (add at the same time as the flour), and /or replace 1 tablespoons of the flour with 2 tablespoons of good quality cocoa powder. Add the cocoa to the flour and mix well before adding to the other ingredients.
How should I store white chocolate shortbread?
It is best to store these shortbreads in an airtight container to keep them fresher for longer. Allow the fully constructed shortbreads to cool completely before sealing them in the container and placing somewhere dark, dry and cool such as a kitchen cupboard or pantry.
How long do white chocolate shortbreads keep?
These shortbreads will keep for up to a week in an airtight container.
Can I leave white chocolate shortbread out on the counter?
These shortbreads are fine on the counter for a few hours, but will start to dry out if left out uncovered for long periods of time, so it’s best to get them into a sealed container and place somewhere dark, dry and cool such as a kitchen cupboard or pantry, as soon as possible.
Can I make this recipe ahead?
Unbaked shortbread dough will keep in the fridge for 2 days if wrapped very tightly in clingfilm. You can also freeze it (again, tightly wrapped) for up to 3 months.
Given that each layer of this bake must be allowed to cool thoroughly before starting on the next layer, it could make sense to bake the shortbread layer the night before you want to serve the white chocolate shortbreads, so it can cool overnight before you start the next layer.
Can I keep white chocolate shortbread in the refrigerator?
If you keep them in an airtight container you do not need to refrigerate.
You can keep these white chocolate shortbreads in the fridge if you prefer, but let them get up to room temperature before serving, as the flavour and texture will be better at room temperature.
Can I freeze white chocolate shortbread?
Yes. Make sure they are thoroughly cooled after baking, then place in an airtight container or ziplock bag for freezing. If you are stacking the shortbreads in layers, place baking parchment between each layer. Aim to leave as little empty space in the container as possible as this will reduce the likelihood of freezer burn.
Properly stored, they should keep for about three months.
What is the best way to defrost white chocolate shortbread?
Ideally, you should defrost the shortbreads slowly overnight. You could also defrost in the microwave but make sure you use short bursts, at a low/defrost setting, to avoid drying them out.
Can I make this white chocolate shortbread recipe in a different quantity?
If you'd like to make more or fewer portions of white chocolate shortbread, no problem! Just click the portion number on the recipe card below (it will say '12' by default) and a slider should appear.
Move the slider up and down to alter the quantity. The measurements for all the ingredients will automatically change to suit the quantity chosen.
You can bake up to two trays of shortbreads at a time in a standard sized oven, on two shelves.
Can I make the shortbread in a stand mixer such as a KitchenAid or Kenwood Mixer?
I do not advise using a stand mixer to make the shortbread dough. Such a powerful mixer risks overworking the gluten and producing an unpleasant, tough texture to your shortbread.
Can I make the shortbread with a food processor?
You can use a food processor for the shortbread dough if pushed for time.
Be very careful not to overmix the dough, though, as this can overwork the gluten and lead to gummy, tough shortbread. Use the pulse function and stop as soon as the mix resembles breadcrumbs.
Why did my shortbread puff up in the oven?
If your shortbread puffed up, it is likely that you did not prick it enough with a fork before baking - it is important to prick it all over, at max 3 cm (1 inch) intervals.
If you did this, double check your flour, you need plain flour, not self raising flour, for shortbread.
How can I make sure my shortbread is perfectly cooked?
When perfectly cooked, your shortbread will be a light golden brown all over, with darker caramel colour just towards the edges.
Why did my shortbread dish turn out hard and crumbly?
Make sure you check your measurements correctly: the most likely cause is that there is too much flour and semolina, and not enough butter.
Other possibilities are, maybe you worked your shortbread mix too hard, so the gluten built up too much, or maybe it was baked too long, or at too high a temperature. If your bakes are consistently coming out too hard, it could be that your oven temperature is hotter than the dial suggests. This is really common with home ovens and I’d recommend investing in an oven thermometer. Try keeping it in view for the whole bake, as some ovens preheat accurately but then continue to rise past the required temperature as they bake.
It’s also common for ovens to be hotter on one side, so you might find that half of your tray cooks a little more slowly than the other side. There’s not an awful lot you can do about this, but if you suspect it to be a problem, try rotating the tin halfway through the bake.
Why did my shortbread turn out soft and crumbly?
If your shortbread was too soft, it is possible you added too much butter.
It is also possible that you did not bake it for long enough. Your shortbread should come out of the oven a light golden brown all over, with darker caramel colour just towards the edges. Also see my note above about oven temperature - if you keep having problems with baking times, it may be worth investing in an oven thermometer.
How can I add/change the flavours in this white chocolate shortbread recipe?
You can alter the flavours of all three layers of this white chocolate shortbread recipe.
You could add dried fruit, chopped or ground nuts, fruit powders or chocolate chips to the shortbread - just rub them in with the flours.
You could add flavor extracts to the caramel. Be careful with this and start with a drop at a time, as the strength of extracts varies from flavour to flavour and from brand to brand.
You could add fruit powders, freeze dried fruit chunks or chopped nuts to the chocolate, you could also sprinkle the top with popping candy or sugar strands.
Salted caramel is a popular favourite - add salt to taste to the caramel (again, start with a pinch and build slowly until you have the level of salt you require). You could also sprinkle the chocolate with sea salt flakes.
What is the origin of shortbread?
Shortbread evolved as a more luxurious version of rusks, a hard biscuit that used water and yeast rather than butter as the binding agent. Always strongly associated with Scotland, it was said to be Mary Queen of Scots’ favourite treat. Famous for her modesty, Queen Mary would give “petticoat tails” - triangular wedges cut from a large circular shortcake - to court ladies whose skirts she considered appropriate!
The first printed recipe for shortbread was published in 1736, by Mrs McLintock, from Edinburgh.
Why are shortbreads like this sometimes called millionaire’s shortbread?
This kind of shortbread - which was first made in Australia in the 1950s - was named “Millionaire’s shortbread” on the grounds it was so rich, it was like a millionaire!
Print this white chocolate shortbread recipe
White chocolate shortbread
Ingredients
For the shortbread
- 300 g (10.6 oz) slightly salted butter cold and cubed
- 300 g (10.6 oz) plain flour
- 120 g (4.2 oz) sugar caster or granulated
- 120 g (4.2 oz) fine semolina
For the toppings
- 400 g (14.1 oz) thick caramel
- 350 g (12.3 oz) white chocolate
- 20 g (0.7 oz) milk chocolate
- 25 g (0.9 oz) honeycomb pieces
- Edible gold spray
Equipment
- 2 small microwave safe bowl
- Medium roasting tin
Instructions
- Preheat the oven to 180C (160C fan-assisted).
- Put the sugar, flour and semolina in a large bowl.
- Add the cold, cubed butter and rub in until a crumb is achieved. It's normal for it to go clumpy, as long are there are no lumps of butter.
- Tip the dough out into a well-greased, non-stick, medium roasting tin. Spread evenly and press down firmly with the flat of your hand.
- Prick the dough all over with a fork - this helps to stop the biscuit puffing up during baking.
- Bake for 25-30 mins or until firm and pale golden.
- Allow to cool until firm. You can then either leave in the tin to cool completely or, if you want to speed the process up a bit, you can carefully tip the biscuit onto a cooling rack, then return it to the tin once cool.
- While the biscuit is cooling, put the honeycomb pieces into a small bowl.
- Position your edible gold spray about 5-7.5cm (2-3 inches) and spray while gently shaking the bowl until the honeycomb is evenly coated. Set aside to dry.
- With the cold biscuit layer in the tin, pour the caramel on top and spread gently to the edges.
- Melt the white chocolate, allow to cool then pour over the caramel, distributing evenly, then level off.
- Melt the milk chocolate and drizzle very thinly all over the white chocolate in swirls.
- Scatter the honeycomb on top.
- Cover and place in the fridge to set for 30 minutes or until the white chocolate is set all the way to the centre. .
- Run a knife around the edges of the tin and turn out onto a board.
- Trim the top and bottom off with a sharp knife to create a neat rectangle, then cut into 16 bars.
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Notes
Nutrition
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jenny paulin says
mmmmmmm these look nice! i also love your close up of the chocolate drops!
olivia kirby says
These look delicious. I love white chocolate!
HELEN says
these look lovely - & so simple.
Only you can make a messy worktop look good in a photo!
x
Emma @mummymummymum says
WOW, i am definitly making those this weekend xx
mika says
Looks delicious!