Crumbly, buttery shortbread, topped with a thick layer of chewy caramel and rich dark chocolate, this Millionaire Shortbread recipe is free-from baking at it’s finest!
Millionaire Shortbread
By Vicki Montague (The Free From Fairy)
Serves 15
GF DF EF V MF
Ingredients
For the shortbread:
- 250g gluten-free plain flour (I used Doves Farm)
- 175g dairy-free spread, or if you like the taste of coconut, 100g dairy-free spread and 75g softened virgin coconut oil
- 60g white sugar
For the caramel:
- 225g white sugar
- 230g golden syrup
- 100g dairy-free spread
- 1-2tsp vanilla extract
- 250ml soya cream (I used ‘fresh’ but I don’t think it would matter if longlife)
For the chocolate:
- 100g gluten and dairy-free dark chocolate, melted
- 100g gluten and dairy-free ‘milk’ chocolate, melted
Method
- To make the shortbread, base place all the ingredients into a food processor and process until a breadcrumb texture. Alternatively, rub the fat into the flour with your fingers and then add the sugar.
- Press the mixture firmly into the base of a greased 20cm square tin. Prick with a fork and cook in a pre-heated oven at 160 degrees (140 fan) for 35 – 40 mins until firm to touch and golden.
- Remove from the oven to cool while you make the caramel. Make sure the shortbread is cool before adding the caramel or it will seep into the shortbread!
- To make the caramel place the sugar, syrup and fat into a large saucepan over a low heat. Stir frequently until the sugar has all dissolved…if you use caster sugar it will take a bit less time than granulated!
- Once the sugar has dissolved, turn the heat up to medium and add the soya cream and vanilla extract.
- Stir continually once boiling, ensuring it doesn’t stick on the bottom of the pan. Catch up with some TV you missed on the iplayer at the same time!!
- Boil for about 20 minutes. By this time the caramel should look like it does in the video on my website.
- Remove from the heat and immediately pour onto the shortbread.
- Ensure the caramel is completely cool before melting the chocolate, either in a bowl over boiling water, or in the microwave, checking and stirring every 30 seconds until melted.
- Pour the chocolate over the caramel and gently shake the pan to get an even covering. You can leave it smooth, or when partly set, run a fork over the surface to give it a ‘roughled’ look.
Vicki writes the successful Free-from Fairy blog, which offers advice for those who are cooking free-from food for the first time or who have been diagnosed with an allergy. With recipes for all ages, including lots of ideas for kids, it’s a great online resource for those with a gluten-free, dairy-free or sugar-free diet.