Rooibos Millionaire's Shortbread

Rooibos Millionaire's Shortbread
We have teamed up with the amazing @kateveggiedesserts to bring you this rooibos tea infused shortbread i.e. heaven. It brings together a biscuit shortbread base, with a rooibos tea infused caramel & topped with melted chocolate. Take a look at her website for more creative recipes!

Ingredients for the Millionaire's Shortbread

For the shortbread
  • 200g butter (softened)
  • 100g caster sugar
  • 2 tsp loose leaf rooibos tea (rub it between your palms if the leaves are large)
  • 285g plain flour
For the rooibos caramel
  • 1 x 400g can condensed milk
  • 3 tbsp loose leaf rooibos tea
  • 115g butter
  • 115g caster sugar
  • 2 tbsp golden syrup
  • 200g plain chocolate

How to make the Rooibos Millionaire's Shortbread

For the shortbread
  1. First preheat the oven to 180C. Then lightly grease a 20x20cm square baking tray.
  2. In a large bowl, cream the softened butter with an electric mixer until soft. Next add the sugar and tea to the butter and beat until light and fluffy. Add the flour and mix so it comes together into a dough.
  3. Press the mixture evenly into the base of the prepared tin and push down gently with the back of a spoon.
  4. Bake the shortbread for 20 minutes or until lightly golden. Allow to cool completely.
For the rooibos caramel filling
  1. In a pan, heat the condensed milk with the rooibos tea leaves until hot but not boiling. Remove from the heat and allow to infuse for 15 minutes, stirring occasionally.
  2. Pour the condensed milk through a strainer over a bowl to collect the infused milk and discard the leaves. Don't worry about the tiny bits of leaves that will still be left in the condensed milk.
  3. Return the milk to the pan and add the butter, sugar and syrup. Gently heat until the butter is melted and the sugar is dissolved, stirring occasionally.
  4. Increase the heat and boil for 5 minutes, stirring constantly. Be careful as it will become extremely hot. Allow it to stand for 1 minute off the heat, then carefully pour over the cool shortbread. Allow to cool completely and firm up.
For the topping
  1. Break the chocolate into small pieces and melt - either in short bursts in a microwave or in a bowl over a pan of simmering water (don’t allow the bottom of the bowl to touch the water).
  2. Pour evenly over the cold set caramel and allow to cool completely before cutting into squares or fingers.

Have you made this?

We love seeing photos of our tea infused recipes (especially when they involve chocolate AND caramel), tell us about it by tagging us on social @wearetea or pop across an email to

rooibos millionaire's shortbread
rooibos millionaire's shortbread

Inspired to make more recipes with our tea? What about Earl Grey?

Check out our recipes for:

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published