Rosemary Millionaire Shortbread

I also put together some rosemary-salt millionaires shortbread on the weekend.  I originally tried rosemary caramel in a hipster coffee shop in London, and, as you might guess, thought "I should do that".

So its pretty simple, I made shortbread as usual. I made caramel with some rosemary added. Then topped with normal melted chocolate (nothing fancier seemed necessary)


  • 225 grams plain flour
  • 170 grams butter
  • 90 grams caster sugar

  • 150ml double cream
  • 30 grams salted butter
  • a single finger pinch of sea salt
  • 100 grams light brown sugar
  • 1/4 teaspoon dried rosemary

  • Two 110 gram bars of cadburys chocolate


  1. Make the shortbread - cream the butter and sugar, mix in the flour, and then press into the bottom of a lined baking tray

  2. For the caramel, gently melt all ingredients except rosemary in a pan, once melted add the rosemary and stir through, heat for two to three minutes

  3. Leave the caramel to stand for another 10 minutes or so, whilst the shortbread cools

  4. Poor the caramel through a sieve to remove the rosemary pieces, pour caramel onto the cooled shortbread

  5. Place the caramel topped shortbread in the fridge to cool for another 20 minutes

  6. Melt the chocolate in the microwave on a low power settings (will take a couple of minutes), once it is smooth, pour on top of the caramel shortbread and put back in the fridge to set.

rob hinds Shambolically fumbling my way around the kitchen

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