Desserts & Baking

White chocolate-and-mocha millionaire’s shortbread

6 -8
20 minutes
20 minutes

“This is my version of a favourite South African treat. Cut it into small squares to make it last longer. I love the white chocolate- and-coffee combo but you can use dark chocolate if you prefer.” – Abigail Donnelly

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  • 200 g Woolworths shortbread
  • 210 g butter
  • 150 g Muscovado sugar
  • 1 x 385 g can condensed milk
  • 2 T instant coffee 2 T, dissolved in 1 T hot water
  • 200 g white chocolate

1 Preheat the oven 170°C and line a 20 x 20 cm baking tray with baking paper.

2 Blend the shortbread in a food processor and mix with 60 g melted butter. Press into the tray, prick with a fork and bake for 10 minutes.

3 Place the remaining butter and the sugar into a saucepan and heat until the butter has dissolved. Add the condensed milk and coffee and mix well, then boil until it turns caramel in colour.

4 Pour the caramel over the shortbread and chill to set.

5 Melt the white chocolate in a double-boiler and spread over the caramel. Cut into pieces just before it sets. Store in an airtight container.

Find more biscuit recipes here.

Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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