Here’s your passport to a dessert duo that bridges zesty Southern indulgence with nostalgic British teatime charm. The Lemon Cream Cheese Pound Cake is rich yet airy, while the Lancashire Biscuits offer a tender, crumbly bite that melts in your mouth like a sweet whisper of tradition.
The flavors hit that perfect balance—bright citrus, buttery richness, and just enough sweetness to keep you coming back. It tastes as good as other desserts like Lemon Cream Cheese Pound Cake and Lancashire Biscuits, but with a texture and finish all their own.
Whether you’re baking for a cozy afternoon or dressing up a dessert platter for guests, these two treats invite experimentation—think rosemary-laced biscuits or a drizzle of warm lemon glaze. They’re global in spirit, but comfort food at heart.
What Makes This Recipe So Special?
- Taste-wise? Think tender, citrusy joy paired with crumbly, nostalgic bliss—pure dessert harmony that’s as beautiful as it is delicious.
- I first made the pound cake for a weekend brunch, and my friends assumed it came from a high-end bakery—it’s that velvety and flavorful.
- The Lancashire Biscuits remind me of the buttery shortbreads I had while exploring northern England, and they’ve become a calming ritual with tea at home.
- I’ve added orange zest or cardamom to the cake for seasonal twists, and each time it’s felt like a fresh, travel-inspired take on a classic.
- These bakes are surprisingly light on refined sugar, which helped me enjoy sweet treats without overdoing it—an unexpected plus.
Millionaire’s Shortbread Recipe
Equipment
- 9×9-inch square baking pan
- Parchment paper
- Food processor
- Measuring cups
- Saucepan
- Candy thermometer (optional but helpful)
- Microwave-safe bowl
- Offset spatula or butter knife
Ingredients
- 10 ounces dark chocolate chips
- 1 14-ounce can sweetened condensed milk
- 1 cup butter divided
- 6 tablespoons brown sugar
- 10 ounces shortbread cookies
- 1/4 teaspoon salt
- 1/2 teaspoon coarse sea salt optional
Instructions
- Grease a 9×9-inch baking pan and line with parchment, leaving a 1-inch overhang.
- Pulse shortbread cookies in a food processor until fine.
- Melt ½ cup butter and add to crumbs; pulse to combine.
- Press mixture firmly into the pan and refrigerate for 30 minutes.
- In a saucepan, combine 6 tbsp butter, sweetened condensed milk, brown sugar, and salt.
- Cook on medium-high until boiling, then on medium until thickened or 230–235°F, 6–8 minutes.
- Pour caramel over crust, spread evenly, and chill for 2 hours.
- Melt chocolate chips and remaining 2 tbsp butter in the microwave, stirring every 20 seconds.
- Spread melted chocolate over caramel; let sit 10 minutes, then sprinkle sea salt (optional).
- Refrigerate 1 hour until set.
- Lift bars using parchment, let sit 30 minutes, then cut into 24 squares.
Notes
- If you don’t have a thermometer, watch for the caramel to thicken and darken noticeably—it should resemble a thick dulce de leche.
- For easier cutting, dip your knife in hot water and wipe dry between slices.
| Nutrition | Value |
| Calories | 275kcal |
| Carbohydrates | 30g |
| Fibre | 1g |
| Fat | 16g |
| Protein | 3g |
| Cholesterol | 29g |
Tips To Ease Your Job!
- Line Like a Pro: Let the parchment overhang the edges by at least 1 inch—it creates handy “handles” to lift the bars out cleanly.
- Crush with Care: If you don’t have a food processor, place the cookies in a zip-top bag and crush with a rolling pin.
- Even Layers Every Time: Use a measuring cup with a flat base to press the crust and spread caramel and chocolate layers evenly—no more lopsided bars.
- Speed Things Up: Chill each layer in the freezer for half the time listed if you’re in a hurry—just don’t skip the final room-temp rest for smooth slicing.
