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    Salted Macadamia Millionaires Shortbread

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    Salted Macadamia Millionaires Shortbread

    Adding a bit of salt to something outrageously sweet makes it incredibly addictive – Nigella Lawson says her favourite indulgence is a chocolate bar in one hand and a packet of crisps in the other. In this teatime treat, not only is the butter salted, but the salt on the macadamia nuts add extra moreishness. The brackish hit is subtle but alluring. The shortbread keeps for up to a week in the fridge. It actually tastes better after a day or two, so make it in advance if you're expecting guests.

    • Vegetarian
    • Preparation time: 20 minutes, plus 2 hours 20 minutes chilling
    • Cooking time: 55 minutes
    • Total time: 5 hours 35 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 35 minutes


    • 125g salted butter, plus extra for greasing
    • 50g caster sugar
    • 175g plain flour
    • 150g roasted and salted macadamia nuts, roughly chopped
    • Toffee filling and chocolate topping
    • 115g salted butter
    • 100g caster sugar
    • 200g condensed milk (approximately ½ a tin)
    • 2 tbsp golden syrup
    • 200g milk chocolate, chopped
    • 50g white chocolate, melted


    1. Preheat the oven to 150°C, gas mark 2. Grease a 23cm square cake tin and line with greaseproof paper. Rub the butter, sugar and flour together in a bowl until it forms a very stiff, crumbly dough. Press into the tin and press the nuts on top. Bake for 30–35 minutes until lightly golden. Cool.
    2. Meanwhile, make the toffee by slowly melting the sugar and 100g butter for 10 minutes until thick and bubbling. Add the condensed milk and golden syrup and bring to a gentle boil, stirring constantly. Reduce the heat and stir the mixture vigorously for 5–10 minutes, scraping the sides and bottom of the pan, until the toffee is thick and golden. If brown patches start to appear, add a drop of condensed milk. Pour over the shortbread and set for 20 minutes in the fridge.
    3. Boil 4 tbsp water in a pan, take off the heat and stir in the milk chocolate with the remaining butter until melted. Spread over the toffee. Chill for 2 hours. Drizzle melted white chocolate from a teaspoon. Cut into squares with a hot knife.

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