Millionaire's Shortbread
This indulgent tasty shortbread is the ultimate sweet treat that nobody should miss out on. It’s super easy to make and tastes amazing. If you want to dial back on the caramel, you can double the shortbread and chocolate, so you have a thinner layer.
Credited to: Coeliac UK
Kcal: 419.0
Difficulty: More of a challenge
Serves 12
10 mins prep
40 mins cooking time
Ingredients
For the shortbread:
- 125g gluten free plain flour*
- 1/2tsp xanthan gum
- 50g rice flour
- 100g butter
- 50g caster sugar
For the caramel:
- 397g tin condensed milk
- 100g light brown soft sugar
- 100g butter
- 2tbsp golden syrup
For the chocolate topping:
- 200g gluten free dark chocolate (or milk chocolate if you prefer this)*
- pinch of sea salt flakes (optional)
Notes: *Check Coeliac UK's Food and Drink Information for suitable products.
Method
- Preheat the oven to 180C/fan 160C/Gas Mark 4.
- For the shortbread: In a food processor, whizz together the plain flour, xanthan gum, rice flour, caster sugar, and butter until it resembles breadcrumbs.
- Tip the mixture into an 18cm square tin. Press in firmly and prick all over with a fork. Chill for 20 mins, then bake for 25 mins, until just turning golden. Cool in the tin.
- For the caramel: In a pan, heat the condensed milk, brown sugar, syrup, and butter. Bring to the boil, stirring all the time. Boil, still stirring, for 5-8 mins until thickened. Pour the caramel onto the shortbread, then leave to cool for 30 mins.
- Break the chocolate into pieces and place into a bowl Melt the chocolate in a bowl over a pan of simmering water, heated by the steam, making sure the water doesn't touch the bowl. Pour the chocolate over the caramel.
- Chill for 2 hours until set, then remove from the tin.
- Sprinkle with sea salt (optional) and cut into squares.
Nutritional information per serving
Kcal
419
Fat
22.1g
Carbs
48.7g
Protein
7.4g
Fibre
2.2g
Sugars
36g
