Hot Cross Bun Millionaires Shortbread

Hot Cross Bun Millionaires Shortbread:  a fruity shortbread base with a spiced caramel layer and topped with milk chocolate 🧡


Hello bakers! I bring to you a new recipe that’s a little different from your usual Easter bake. Imagine Hot Cross Buns and their delicious flavours of cinnamon, mixed fruit and sweetness. Now imagine them in Millionaires Shortbread form. Yes, all the flavours you know and love but it the form of delicious Millionaires Shortbread squares! I don’t know how I hadn’t thought of this before because I love Hot Cross Buns and I love Millionaires Shortbread… so why not combine the two?!


The shortbread is buttery and sweet with the yummy addition of mixed fruit. Just like Hot Cross Buns I chose to add mixed fruit into the shortbread so that includes sultanas, raisins and mixed peel and it is SO good! The mixed fruit becomes chewy and sweet once baked in the shortbread and adds a different texture to the bake. 

On top of the fruity shortbread is a layer of  spiced caramel. Oh my gosh it is so good!! Cinnamon and nutmeg flavours in a sweet, soft and a little chewy caramel layer… I mean the caramel layer is really what makes Millionaires Shortbread so tasty and this one does not disappoint. Topped with smooth milk chocolate and a piped white chocolate cross and you’ve got yourself a Hot Cross Bun Millionaires Shortbread <3 


Millionaires Shortbread are so moorish that you just can’t help yourself to just one more… one more bite or one more slice! My loyal taste testers definitely enjoyed this recipe because they didn’t last long at all. I did add more spicing to the shortbread in my first batch but it was too overpowering for the delicate shortbread to handle and I really wanted to be able to taste the sweet buttery shortbread. So I opted to add more spice to the caramel and it worked wonders!!! 

If you’re thinking of baking this Easter weekend then why not try this recipe for something a little different. Easy to make with a few store cupboard ingredients you’ll be enjoying them all weekend long … well if they last that long that is! 



For the shortbread:

  • 150g unsalted butter, slightly softened
  • 65g caster sugar
  • 185g plain flour
  • 1 tsp vanilla extract 
  • 35g mixed fruit

For the caramel layer:

  • 379g condensed milk (1 tin)
  • 90g unsalted butter
  • 2 tbsp light brown sugar
  • 2 tbsp golden syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg

For the topping:

  • 200g milk chocolate
  • 30g white chocolate 


  1. Preheat the oven to 160C fan/180C/Gas Mark 4. Line a 9 inch by 9 inch traybake tin and set aside. Cream together the butter and the sugar until appears a little fluffy and fully combined. Add in the vanilla extract and mix again. Stir in the flour until it starts to come together as a dough, you might need to get your hands in to really bring it together. Add in the mixed fruit and mix through with a spoon or your hands until distributed throughout the dough. Press down into the tin trying to get an even and flat top. Bake for 20 – 25 minutes or until just starting to brown on the edges. Remove from the oven and allow to fully cool in the tin.
  2. To make the caramel layer; add the condensed milk, butter, sugar and golden syrup into a medium sized saucepan. Heat the mix over a low-medium heat until the sugar has dissolved. Turn up the heat so it starts to boil and stir constantly with a whisk so it doesn’t catch. Keep stirring until it turns a darker golden colour, about 5 minutes. It will be VERY hot. 
  3. Pour the caramel mix over the top of the cooled shortbread. Spread an even layer over the top and allow to cool in the fridge for 1 hour. 
  4. Melt the milk chocolate in short 20 second bursts in the microwave until mostly melted and then stir to melt the final few chunks of chocolate. Pour the melted chocolate over the cooled caramel and spread out into an even layer. Allow to cool in the fridge for at least 30 minutes or until completely set. 
  5. Melt the white chocolate and place into a piping bag. Cut the Millionaires shortbread into squares roughly 2 inches by 2 inches but they can be whatever size you want. Pipe the crosses onto your squares and allow to set again. Enjoy!!


Happy Baking!!

Becky xx

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