Squares of chai-spiced millionaire's shortbread on a gold platter, with a lit diya and rose buds

Cookies, Biscuits & Bars

Chai-Spiced Millionaire's Shortbread

A crisp, buttery base flavoured with chai spices meets a gooey caramel layer, all finished off with a thin melting of dark chocolate.

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Millionaire's shortbread on a gold platter, with pink roses and a candle behind Close-up of shortbread, caramel and dark chocolate layers topped with rose and pistachio

For the traybake episode of my 2025 Diwali series, we're making a millionaire's shortbread with a chai twist. Think gooey caramel, crunchy biscuit and a thin dark chocolate layer to balance the sweetness.

The recipe

Chai-Spiced Millionaire's Shortbread

adventureswithsugar.com/chai-spiced-millionaires-shortbread/

Method

Method: chai-spiced shortbread

  1. Preheat the oven and prepare your tin: Preheat the oven to 200˚ Celsius. Grease and line the base and sides of a 20cm square tin with baking paper and set aside.
  2. Combine the dry ingredients, except the flour: Add all ingredients except the flour and butter into a bowl and stir to combine.
  3. Pour in the melted butter and add cake flour: Add the melted butter to the dry ingredients and mix to combine. Then sift in the flour and mix until a dough is formed.
  4. Bake and cool: Press the shortbread into your baking tin and use the back of a glass to get it nice and smooth. Then dock with a fork and bake for 20 – 25 minutes until the shortbread is nice and golden brown. Let it cool completely before adding the caramel layer.

Method: caramel and dark chocolate layers

  1. Make the caramel: Place all the ingredients in a medium pot and cook, making sure to stir constantly until the mixture comes to a simmer. Reduce the heat to low and continue to stir until the mixture has thickened and darkened a shade. This should take from 5 – 10 minutes depending on your stove. The caramel is ready when it pulls away from the base of the pot slightly.
  2. Pour onto your shortbread: Immediately pour the caramel onto the shortbread and let it set for 45 minutes.
  3. Prepare the dark chocolate: Melt the chocolate in 15 second bursts in the microwave. Add the oil to thin it a bit. Then spread it onto the caramel layer. Let it dry until it is a bit tacky then sprinkle with the sea salt.
  4. Set: Let it set in the fridge for a few hours before slicing with a very sharp knife.
The platter of millionaire's shortbread from above A piece of millionaire's shortbread on a gold plate beside a diya

Recipe by adventureswithsugar.com

Comments (2)

  1. Lallie

    Absolutely amazing and delicious recipe, thank you for always sharing beautiful delicious and yummy recipes

    1. Suvar Baker

      Thank you so much for taking the time to read the recipe and leave a kind comment. I’m so glad you enjoy the blog :)

  2. Amisha Mehta

    It tastes amazing (I’ve tried offcuts!) but I’m struggling to cut it. I’ve got the sharpest knife but the shortbread is too hard to slice through. Any advice?

    1. Suvar Baker

      Hi there. Thanks so much for the feedback, I’ve honestly never struggled to cut it before… perhaps try heating the knife a bit, To easily slice into the chocolate and caramel and then make a firm cut with the knife

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