Millionaire's Shortbread
Millionaire's Shortbread

Millionaire's Shortbread

Posted On: 17th August 2015
Recipe By: Alison Wheatley

Back to Recipe list
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.

This recipe is...

VegetarianVegetarian

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 info per piece

CaloriesCarbsFibreFatSugarProtein
37547g0g18g34g3g
Calories375
Carbs47g
Fibre0g
Fat18g
Sugar34g
Protein3g

Your Comments

There's no comments on this Recipe, why not leave one?

Submit a Comment

Want to leave a comment on this Recipe? Feel free to join the discussion!
 

Search Recipes

Looking for something specific? Search our recipes using the form below.

Sign up for our Newsletter

Enter your email address below to get our fortnightly newsletter sent straight to our inbox!