Milk & White Chocolate Orange Millionaire's Shortbread

10 Dec 2020


Just when we thought Mr. Terry of the Terry's Chocolate Orange couldn't get any better, he only went and smashed it out of the park. The last few months of 2020 were rife with chocolate orange flavoured everything, but there was one elusive fruity-sweet-delicious piece of goodness that was on everyone's lips - the White Chocolate Orange. It seemed pretty much impossible to find, yet it appeared in Instagram photos every now and then, leaving me scratching my head. But then, I received an 'I've just won Christmas text' from Matthew, and he'd found not one, but four White Chocolate Oranges.

I feel like the Terry's Chocolate Orange is one of those things that's impossible to hate (if you hate it, please don't tell me. Let me live in this chocolate orange-loving bubble undisturbed), and while white chocolate isn't for everyone, the White Chocolate Orange is just on another level. That creamy, sweet goodness mixed with the unmistakeable orange flavour - honestly, it's heaven.

And while I wanted to devour every single piece of all four Oranges that Matthew brought home, I thought a better idea would be to bake something with them. After all, it had been such a long time since I posted a recipe and my pal, Teesside Tastes, had shared a shortbread recipe not too long ago. I thought it was only right that I gave it a go and put a little bit of a spin on it.


Being an advocate for all things orange flavoured, I needed a lot more orange in my recipe. So I added real orange zest into the biscuit mixture (and when it was baking, ohhh my goodness, the smell of orangey biscuit was amazing) and real juice from half an orange into the caramel. When all paired up together with the two choc orange flavours, it was absolute heaven.

You will need:
350g unsalted butter
215g plain flour
75g caster sugar
Zest of 1 orange
75g golden syrup
1 tin condensed milk
Juice of half an orange
200g Terry's White Chocolate Orange
100g Terry's Chocolate Orange
Mini Chocolate Orange Segments (optional)

  1. To make the biscuit base, preheat your oven to 170c/150c fan. Grease and line a square tin (I used a loose bottom tin to make the slices easier to remove).
  2. In a large bowl, rub together 175g of cold unsalted butter and the plain flour until the mixture resembles breadcrumbs. Once they're combined, stir in the sugar and orange zest.
  3. Tip your breadcrumb mixture into the bottom of your tin and smooth it out with the back of a tablespoon. Press it down firmly into all corners of the tin and make sure it's nice and even.
  4. Bake for around 30 minutes or until the top starts to go golden. Once baked, remove from the oven and allow it to cool.
  5. For the caramel, add the remaining 175g butter, golden syrup, condensed milk and orange juice into a pan. Gently heat until the mixture is melted and combined.
  6. Turn up the heat until the mixture is boiling and stir continuously until it starts to thicken and become slightly darker in colour. You'll know it's ready when it starts to pull away from the side of the pan slightly.
  7. Pour the caramel over the biscuit base and smooth out to the edges. Pop this into the fridge to chill for at least an hour.
  8. Once your caramel layer has cooled and set, bring the tin out of the fridge for decorating. In separate bowls, melt your White Chocolate Orange and Terry's Chocolate Orange, either in the microwave or over a pan of barely simmering water.
  9. Dollop your White Chocolate Orange over the caramel and smooth out, then add spoonfuls of the Terry's Chocolate Orange on top in a random pattern. Then take a knife and swirl it through the melted chocolate to make a pretty, spiral pattern.
  10. If you want to be a bit more extra, you can add the Mini Chocolate Orange Segments on top of the melted chocolate, so when you slice it up, each piece will have an extra chunk in every bite.
  11. Once you're happy with your decoration, pop the finished shortbread back into the fridge to fully set for four hours.
  12. Once you're ready to slice, remove the shortbread from the tin and use a hot knife to cut through the slab (this will help to avoid any chocolate cracks).


In terms of difficulty, this is a fairly easy recipe, but the most difficult part is making the caramel. I'm definitely not an expert and I really could've done with taking my caramel off the heat a little bit sooner, so my advice to stay with it and keep stirring. It could burn so easily and if you take it off too early, it'll be super runny, but if you leave it on the heat too long, it'll set too hard. If you've got a sugar thermometer, make sure you use it, but otherwise, look for the golden colour and the slight pull from the side of the pan.

Making this millionaire's shortbread definitely a little bit of a lengthy process, but it's so incredibly worth it. No matter if you're a new fan to chocolate orange, a solid lover of the Terry's Chocolate Orange or someone looking to impress with a bake this Christmas, this is a recipe that's a real winner.


Have you tried the White Chocolate Orange yet? Will you be making these delicious millionaire's shortbread slices? Let me know!

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