A stack of rich and decadent millionaires shortbread - infused with fragrant tea. This rooibos tea recipe is easy to make and the squares make delicious treats.
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5 from 9 votes

Rooibos Millionaire Shortbread

For this millionaires shortbread, the layers of shortbread and caramel are infused with nutty rooibos tea, then it's topped with melted chocolate topping. Rich and delicious!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 18
Calories: 364kcal
Author: Kate Hackworthy | Veggie Desserts


For the shortbread

  • 200 g butter softened
  • 100 g caster sugar (superfine sugar)
  • 2 tsp rooibos tea rub it between your palms if the leaves are large
  • 285 g plain flour (all purpose flour)

For the rooibos caramel

  • 400 g can condensed milk
  • 3 tbsp rooibos tea
  • 115 g butter
  • 115 g caster sugar (superfine sugar)
  • 2 tbsp golden syrup (corn syrup)

For the chocolate topping

  • 200 g milk chocolate


  • For the shortbread
    Preheat the oven to 180C/350F. Lightly grease a 20x20cm/8x8 inch square baking tray
  • In a large bowl, cream the butter with an electric mixer until soft. 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. 
  • Press evenly into the base of the prepared tin and push down gently with the back of a spoon.
    Bake for 20 minutes or until lightly golden. Allow to cool completely. 
  • For the rooibos caramel filling
    In a pan, heat the condensed milk with the rooibos leaves until hot but not boiling. Remove from the heat and allow to infuse for 10 minutes. 
  • Pour the condensed milk through a strainer over a bowl and discard the leaves. It’s fine that tiny bits of leaves will still be left in the condensed milk.
  • 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. 
  • 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
    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). Pour evenly over the cold set caramel and allow to cool completely before cutting into squares or fingers. 


This millionaire’s shortbread will keep for up to two weeks in an airtight container in the fridge.
This is a pretty easy recipe, but be sure to allow time for each layer to cool before adding the next one.


Calories: 364kcal | Carbohydrates: 44g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 155mg | Potassium: 134mg | Fiber: 1g | Sugar: 31g | Vitamin A: 495IU | Vitamin C: 0.6mg | Calcium: 72mg | Iron: 1.1mg