Can a classic be improved? It can if it includes the use of Oreos. These Oreo millionaire shortbread have a dose of cookies and cream to accompany that smooth caramel centre and chocolate top.
Millionaire shortbreads are a coffee shop or bakery staple but can be just as easily made at home. Beautifully crumbly shortbread is made better by the addition of the chunks of Oreos with their creamy filling. The caramel centre must be the right thickness and if it squashes out slightly when you bite into it, it just makes the experience even better. To top my Oreo millionaire shortbread, I have used a vegan / diary free chocolate ganache. These gives the hint of chocolate but its way easy to cut I find that a solid chocolate top. Ganache I also feel elevates any bake as well so makes the millionaire shortbread even more indulgent.
When it comes to needing a caramel, I do always use Jane’s Patisseries recipe as it is super easy and consistently sets up just as I need it to. I have kindly received both of her cook books as presents so whenever I need the recipe I just pop along to my cookbook bookshelf.
Star Ingredient
Cookies and cream is a flavour that I will gravity towards if there is the options. It that mix of chocolate cookie with that creamy filling that does just make you feel like a kid. They also have that distinct look which can add to any recipe that they choose to use them in. As they are a sandwich cookie you could say that they mimic the 3 layers of a millionaire shortbread so it make logically sense to combine them.
There is a wide variety of flavours now, and of course you can pick your favourite to add, but I choose to use the original. If making for a birthday party – you could use the birthday cake ones and then add some sprinkles on top for added decoration instead of the crush cookies.
How to Purchase Ingredients to be Conscious to the Planet
Tins are your best friend in this recipe. Yes, it may seem easier to get golden syrup in a squeeze bottle, but they is nothing more nostalgic that the classic tin of golden syrup. It is an iconic tin – I can always remember having a tin in the cupboard when I was a child. Plus, with the tin, you can wash it out once it is finished and it will be much easier to be recycled. Similar with the condensed milk – rinse out the tin once used (and let it dry) and then add it to the recycling bin.
Biscuits are one of those treats where plastic is hard to avoid. Terracycle does have a recycling programme where you can drop off biscuit wrappers. On each programme page you can use the map to find your local drop off point. I have a cloth bag where I collect mine, and then when you have a significant amount you can take a trip to drop them all off (especially a drop point isn’t super local to you). The alternative is to make your own. I have a hummingbird bakery book that has a recipe for a cookies and cream biscuit that could be used, or you can google and have search for one that you like the look of.
Ingredients you can buy plastic free
- Caster Sugar
- Plain Flour
- Oreos (if homemade)
- Golden Syrup
- Condensed Milk
- Light Brown Sugar
- Milk Chocolate Chips
Equipment You Will Need
- Freestanding Mixer or Bowl with Handheld Mixer
- Chopping board
- Sharp Knife
- Deep 9 Inch Square Tin
- Baking Parchment Paper
- Saucepan
- Spatula
- Heatproof Bowl
- Offset Palate Knife
- Bowl
- Rolling Pin
Tips and Tricks for Oreo Millionaire Shortbread
Switch up the Chocolate
I have used milk chocolate in my ganache as that is my preference over dark chocolate. You can use whatever is your favourite chocolate – milk, dark or white. If you use white chocolate, you will want to swap the light brown sugar for golden caster or caster. if you like you could always keep with the dark or milk chocolate as the main topping and then melt a little bit of white chocolate and drizzle across for added design.
Not a fan of a ganache top
I struggle to cut a plain melted chocolate topped millionaire shortbread without the chocolate cracking which doesn’t make it look as polished (I know it’s not all about the looks and it always tastes good). If you have mastered the cutting and prefer that harder chocolate top, you can always just melt your chocolate of choice to top of your millionaire shortbreads instead of making up the ganache.
Oreo Millionaire Shortbread
Equipment
- Freestanding Mixer or Bowl with Handheld mixer
- Chopping board
- Sharp Knife
- Deep 9 Inch Square Tin
- Baking Parchment Paper
- Saucepan
- Spatula
- Heatproof Bowl
- Offset Palate Knife
- Bowl
- Rolling Pin
Ingredients
Shortbread Base
- 100 g Caster Sugar
- 200 g Margarine
- 275 g Plain Flour
- 8 Oreo Cookies
Caramel
- One tin of Condensed Milk
- 200 g Margarine or Plant Based Butter
- 3 Tablespoon Caster Sugar
- 4 Tablespoon Golden Syrup
Vegan Chocolate Ganache
- 50 g Light Brown Sugar
- 175 g Milk Chocolate chips, buttons or chopped bar
To Decorate
- 20 Mini Oreos
Instructions
- Preheat oven to 180 degrees
- Line a deep 9 inch square tin with baking parchment
- For the shortbread – cream together the sugar and butter with a freestanding mixer or handheld mixer
- Add in the flour and mix until a crumbly dough forms
- Roughly chop the Oreos and stir through the dough until evenly distributed
- Tip in the tin and firmly press into the base
- Bake for 20-25 minutes until pale golden on top – you may want to rotate the tin halfway through
- Remove from the oven and leave the tin on a cooling rack while you make the caramel
- Into a saucepan – add all of the caramel ingredients and melt together on a medium heat until the sugar dissolves
- Then turn up the heat to high, and boil for 5-7 minutes, stirring consistently so the caramel does not catch
- The caramel is ready once it has changed to a darker colour and has thicken
- Pour over the Oreo shortbread base, spread out to the edges and pop into the fridge to set for at least an hour
- Once the caramel has set, add the light brown sugar with 75ml of water into a saucepan and stir until the sugar has dissolved and remove just before it boils
- Pour over the milk chocolate which is in a heatproof bowl and whisk until a smooth glossy ganache forms
- Pour over the top of the caramel and using a offset palate knife to smooth into the corners
- Add 16 mini Oreos on top – in 4 rows of 4
- Bash the last 4 mini Oreos into fine crumbs and then sprinkle over the top of the whole of millionaire shortbreads – use as much of the crumb as you like
- Pop back into the fridge to firm up once more for at least 1 hour or overnight before cutting into 16 pieces
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