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Gluten Free Millionaire's Shortbread

Millionaire's shortbread, that deliciously moreish cake come biscuit covered in caramel and chocolate. So delicious and relatively easy to make gluten free, the only thing that needs changing is the base. Being gluten free it can get a little crumbly but with a bit of practice you can get a wonderful rich dessert.

Added 17th August 2015
Updated 4 weeks ago
Recipe by Alison Wheatley

This recipe is...

  • Vegetarian Vegetarian

Ingredients

Shortbread
225g gluten free plain flour
75g caster sugar
175g margarine

Caramel and topping
200g margarine
1 can condensed milk
4tbsp golden syrup
200g dark chocolate
  • Preparation Time: 4 Hours
  • Cooking Time: 35 Mins
  • This recipe makes 16 pieces

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Rub together the flour, sugar and and butter until you get breadcrumbs. Bring together into a dough.

2. Grease and line a square cake pan and push the shortbread mix into the pan, place in oven on gas mark 6 for around 20 mins until golden brown, once cooked leave to cool in the pan.

3. Melt the butter for the caramel in a microwave (about 1 minute or so), pour in the condensed milk and the golden syrup, mix well until all combined.

4. This part takes a while, put the condensed milk mix in the microwave for 1 minute, remove and stir, repeat this step for 10-12 mins until the caramel has thickened and turned light golden brown. Alternatively, you can can heat altogether in a pan, stirring continuously until thick and light brown, again it will take around 10 mins.

5. Pour the caramel over the shortbread and allow to cool, for the caramel to cool enough to add the chocolate you will need to let it set for a good few hours. The caramel will stiffen as it cools.

6. Once the caramel is cold, melt the chocolate either in a bowl over a pan of hot water, or in the microwave for a about a minute, until the chocolate is thoroughly melted, spread over the top of the caramel and allow to set. Putting it in the fridge will set it faster and will take up to an hour to set properly.

7. Once set, carefully remove from the pan and cut into 16 pieces.

Nutritional Information (Per piece)

Calories Carbs Fibre Fat Sugar Protein
375 47g 0g 18g 34g 3g

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