Middle Eastern Millionaire’s Shortbread

Middle Eastern Millionaire’s Shortbread is an artisanal shortbread made from butter, flour and sugar, with a toffee-like flavour. It was created by Middle Eastern millionaire Nadim Khoury in 2005 when he found himself the only person eating shortbread for breakfast every day at work. The company now produces over 250 tons of their delicious treats each month that are distributed worldwide

The “middle eastern millionaire crossword” is a shortbread recipe that’s been passed down through the generations. It’s made with butter, sugar, flour, and golden syrup.

Sometimes all you need is a dessert as opulent as Bill Gates. As a result, it’s a very, very rich dessert. And, dear friends, this Middle Eastern millionaire’s shortbread is perfect for Bill (bill. Bill! get it?!) Shortbread foundation with a halva “nougat” and tahini caramel on top.


It’s not too sweet, despite the abundance of richness. The shortbread is simple (in the nicest way), and the halva nougat is well-balanced thanks to the use of pure tahini. The same goes with the tahini caramel.


I wish I could claim credit for this dish, but it comes from Yotam Ottolenghi’s cookbook Sweet. His cookbooks, especially Sweet and Jerusalem, are among my personal favorites.

I appreciate a well-made cookbook, and I’ve never eaten a meal from one of his books that I didn’t like. In fact, the dish for Friday comes from the Jerusalem cookbook. heheh.

No, this isn’t sponsored in any way. I’m simply a big fan of his novels.


How to prepare shortbread cookies

It’s critical to create the shortbread correctly since it’s the foundation of this wonderful dessert. Shortbread, fortunately for us, is a forgiving treat that requires minimal effort to prepare. Shortbread is often produced by mixing flour, sugar, and chilled butter sliced into little pieces. The butter and flour are mashed together until the mixture resembles fine breadcrumbs, then put into a baking pan and cooked.

This Middle Eastern millionaire’s shortbread, on the other hand, is much simpler to create! The butter is melted and then put aside to cool somewhat in this recipe. Sift powdered sugar and cornstarch into a mixing dish while it cools, then stir in the granulated sugar. Then drizzle in the melted butter and vanilla essence gradually.

Sift in the salt and flour last (we’re doing this to avoid overworking the flour). You don’t want your shortbread to be rough!).

Check the color of the shortbread to see whether it’s ready to come out of the oven. It’s ready to be pulled out and let to cool until it’s a gorgeous golden brown on top.


Putting together your millionaire’s shortbread

Despite the fact that these bars contain three layers, I was delighted with how simple the assembling procedure was. The shortbread comes together in a flash, the halva layer takes less than two seconds, and handmade caramel is as simple as it sounds.

After you’ve finished making the shortbread, set it aside to cool fully before spreading it on top of the halva nougat. Because the nougat melts quickly, you must allow time for the shortbread to cool.

Because the homemade caramel hardens quickly, you’ll want to make it right before topping the shortbread. You may create the shortbread before going to night and finish preparing this millionaire’s shortbread the following day (provided you can wait that long to consume this bad boy…) to make your life easier.

The handmade caramel takes around 15 minutes to prepare and may be poured directly on top of the nougat layer. Allow the millionaire’s shortbread to set in the refrigerator for at least four hours, or until firm. I know it’s been a long time! But believe me when I say that the wait is well worth it.


Okay, folks, Good WEDNESDAY and happy baking!


This Middle Eastern Millionaire’s Shortbread is sinfully wonderful, with buttery shortbread covered with halva “nougat” and tahini caramel.

  • Yotam Ottolenghi is the author of this book.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 4 hours 45 minutes total time
  • Yotam Ottolenghi is the author of this book.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 4 hours 45 minutes total time



  • Yotam Ottolenghi is the author of this book.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • 4 hours 45 minutes total time


For the shortbread cookies cookies

  • 1 tablespoon confectioner’s sugar + 1/4 cup
  • cornstarch, 3 1/2 tblsp.
  • 2 1/2 teaspoons sugar, granulated
  • 3/4 cup unsalted butter, melted and put aside to cool for a few minutes
  • vanilla extract (1/2 teaspoon)
  • 2 cups flour (all-purpose)
  • salt (1/4 teaspoon)

To make the halva nougat, combine all of the ingredients in a large mixing bowl.

  • 7 oz. halva, broken up into little pieces
  • a third of a cup of tahini

To make the tahini caramel, combine the tahini, honey, and salt.

  • 1 cup sugar (granulated)
  • 1 cup of water
  • 7 tablespoons butter, unsalted, cubed
  • heavy cream, 1/3 cup
  • a third of a cup of tahini
  • a half teaspoon of flaky salt


For the shortbread

  1. Preheat the oven to 400 degrees Fahrenheit. Line an 8-inch square pan with parchment paper, allowing the paper to rise over the pan’s edges.
  2. In the bowl of an electric mixer fitted with a paddle attachment, sift the confectioner’s sugar and cornstarch, then add the granulated sugar and beat on medium speed. Slowly pour in the melted but cooled butter while the mixer is still running, and beat until mixed.
  3. Reduce the speed to low and add the vanilla, then sprinkle in the flour and salt and beat until the dough comes together. Pour the mixture into the prepared pan and smooth up the top with your hands.
  4. Preheat oven to 350°F and bake for 25 minutes, or until golden brown. Remove the shortbread from the oven and leave it aside to cool entirely. This will take around an hour, so don’t start preparing the caramel too soon or it will have hardened by the time the shortbread is cold.

To make the halva nougat, combine all of the ingredients in a large mixing bowl.

  1. In a small mixing basin, combine the halva and tahini using a wooden spoon.
  2. Once the shortbread has cooled, pour the mixture over it and level it out with the back of a spoon to make a uniform layer.

To make the tahini caramel, combine the tahini, honey, and salt.

  1. Place the sugar and water in a small saucepan over medium-low heat to produce the caramel. Increase the heat to medium-high and stir periodically until the sugar has dissolved.
  2. Bring to a boil, then reduce to a low heat and simmer for 12 minutes, or until the sugar is a deep golden brown.
  3. Remove the pan from the heat and stir in the butter and cream, taking care not to splatter the mixture. Whisk to mix, then add the tahini and salt after the butter has melted. Re-whisk to blend, then pour evenly over the halva layer in the pan, covering it completely.
  4. Refrigerate for at least 4 hours, or until firm, before cutting into 2 inch square bars. Serve with a pinch of sea salt in the centre of each bar.


Yotam Ottolenghi’s cookbook Sweet has this recipe.

More Middle Eastern recipes may be found at:

Baklava with Hazelnuts and Chocolate 

Muhammara Muhammara Muhammara Muhammar (Roasted Red Pepper & Walnut Dip)

Cake of Persian Love (Cardamom, Rose, & Almond Cake)



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