Go Back
–+ servings
gluten free millionaires shortbread

Unforgettable Gluten-Free Millionaire Shortbread

Avatar for Becky Terrell
Cubes of heaven, this Glute-Free millionaire shortbread is an abosoult classic.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chill time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine English
Servings 18 slices
Calories 299 kcal

Equipment

Ingredients
 
 

  • 300 g Gluten-free plain flour (for the base)
  • 1/4 tsp Xanthan gum (for the base (optional)
  • 100 g Castor sugar (for the base)
  • 200 g Butter softened (for the base)
  • 185 g Butter (for the carmel)
  • 35 g Golden castor sugar (for the caramel)
  • 65 g Golden syrup (for the caramel)
  • 397 g Tin of condensed milk (for the caramel)
  • 200 g Gluten-free milk chocolate (for the top)
  • 35 g Gluten-free white chocolate (for the top)

Instructions
 

  • Line your 9-inch (20cm) square tin with non-stick baking paper, make sure you have excess to make removing it from the tin easier. Preheat the oven to 160c Fan (180c).
  • Cream together the softened butter and castor sugar until light and fluffy.
  • Once fully combined, add the gluten-free plain flour and xanthan gum( if you are using it). Bring the mixture together it should look like crumbly sand. You can use your hands if you wish.
  • Next press the dough into your tin, make sure you press it right into the corners. Prick it all over with a fork then bake in the oven for 20-22 minutes until golden. Leave to cool.
  • Now make your caramel. Put all the ingredients into the saucepan and melt together stirring continuously, making sure nothing sticks to the bottom of the pan. Turn up the heat and the mixture will start to bubble. Keep stirring it for around 5 minutes. The caramel should go a bit thicker and a darker brown colour.
  • Pour the caramel over the biscuit base and leave to set for 2 hours.
  • Once cooled, melt the chocolate in separate bowls. Use a bain-Marie (put a bowl on top of a saucepan full of boiling water and add chocolate). Melt the milk chocolate first and pour onto the shortbread, next add the white making a swirly pattern and leave to set.
  • Once chocolate is set remove from the tin and slice into squares.

Nutrition

Serving: 1gCalories: 299kcalCarbohydrates: 41gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 27mgSodium: 159mgPotassium: 91mgFiber: 1gSugar: 23gVitamin A: 314IUVitamin C: 0.01mgCalcium: 60mgIron: 1mg
Keyword shortbread
Tried this recipe?Let us know how it was!