Passionfruit Millionaires Shortbread

Date: Tuesday January 7, 2020 at 12:59pm

A fruity twist to the classic Passionfruit Millionaires Shortbread. Made by Lauren Welsh and inspired by a recipe from a "Good Food" magazine.  

Makes 16 squares




  • 150g plain flour
  • 100g dedicated coconut 
  • 170g cubed butter
  • 75g golden caster sugar 


  • 90g butter
  • 397g can of condensed milk 
  • 2 tbsp golden syrup 
  • 2 tbsp brown sugar
  • 3 passionfruit (pulp only)


  • 300g dark or milk chocolate 
  • Handful of toasted coconut shavings 


  • Preheat oven to 170c -
  • Grease a brownie tin roughly sized 23cm x 23xm
  • Make shortbread by rubbing together butter with flour, coconut and sugar. Work until the mix forms a dough.
  • Pat into the tin evenly, pricking all over with a fork.
  • Bake for about 15 minutes until it is light golden and crisp.
  • Put the butter, condensed milk, sugar, syrup and a small pinch of salt into a pan to make the caramel.
  • Gently heat until it simmers and then whisk to a thick and fudgy consistency. (About 5 minutes, maybe more if needed).
  • Take the caramel off the heat and then stir in the passionfruit pulp.
  • Pour over the shortbread, smooth out and leave to set.
  • Melt the chocolate until smooth and glossy and pour over the caramel shortbread.
  • Sprinkle over coconut shavings and leave to set, before portioning up.
  • Enjoy! 


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