Millionaires Shortbread
Ingredients
250g gluten-free flour
3 teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum
175g dairy-free margarine
75g caster sugar
Caramel Topping Ingredients:
1/2 cup dairy-free milk
2 large eggs, beaten
1 cup soft brown sugar
2 tablespoons gluten-free plain flour
1/2 teaspoon gluten-free baking powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon xanthan gum
1/4 teaspoon fine salt
Chocolate layer:
100g dark chocolate
What to do
Heat oven to 160 C / 325 F / Gas Mark 3.
Lightly oil a baking tray.
Sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then stir in the sugar and rub in the fat.
Bring together by hand and knead well, to form a soft dough.
On your prepared baking tray, flatten and shape the dough to a 20 x 23 cm rectangle and about 1.5cm thick.
Mark in to 18 bars. This helps to separate the bars later on.
Bake for about 30 minutes, until the shortbread is pale and golden.
Leave to completely cool on the baking sheet.
Next, make the caramel topping, by sifting together the gluten-free flour, xanthan gum, gluten-free baking powder, sugar and salt.
Add the rest of the ingredients, and mix very well.
Stir over a very low heat for about 5 minutes, until the mixture begins to thicken. This recipe will thicken very quickly so be mindful to constantly stir throughout.
Remove from the heat and allow to completely cool before using.
Use a palette knife to spread the caramel topping evenly over the top of the cool shortbread.
Now, prepare the chocolate layer by breaking the chocolate into smaller pieces and place in a microwaveable dish.
Microwave for 70-90 seconds until the chocolate has melted. Give it a good stir.
Cool slightly, then pour evenly and carefully onto the caramel layer. Smooth over with your palette knife. It is worth taking care over this bit because it helps a lot with the presentation!
Leave the chocolate to set before using a very sharp knife to slice into the 18 bars you previously marked out.
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| Millionaires Shortbread |
Ingredients
250g gluten-free flour
3 teaspoons gluten-free baking powder
1/4 teaspoon xanthan gum
175g dairy-free margarine
75g caster sugar
Caramel Topping Ingredients:
1/2 cup dairy-free milk
2 large eggs, beaten
1 cup soft brown sugar
2 tablespoons gluten-free plain flour
1/2 teaspoon gluten-free baking powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon xanthan gum
1/4 teaspoon fine salt
1/4 teaspoon xanthan gum
1/4 teaspoon fine salt
Chocolate layer:
100g dark chocolate
What to do
Heat oven to 160 C / 325 F / Gas Mark 3. What to do
Lightly oil a baking tray.
Sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then stir in the sugar and rub in the fat.
Bring together by hand and knead well, to form a soft dough.
On your prepared baking tray, flatten and shape the dough to a 20 x 23 cm rectangle and about 1.5cm thick.
Mark in to 18 bars. This helps to separate the bars later on.
Bake for about 30 minutes, until the shortbread is pale and golden.
Leave to completely cool on the baking sheet.
Next, make the caramel topping, by sifting together the gluten-free flour, xanthan gum, gluten-free baking powder, sugar and salt.
Add the rest of the ingredients, and mix very well.
Stir over a very low heat for about 5 minutes, until the mixture begins to thicken. This recipe will thicken very quickly so be mindful to constantly stir throughout.
Remove from the heat and allow to completely cool before using.
Use a palette knife to spread the caramel topping evenly over the top of the cool shortbread.
Now, prepare the chocolate layer by breaking the chocolate into smaller pieces and place in a microwaveable dish.
Microwave for 70-90 seconds until the chocolate has melted. Give it a good stir.
Cool slightly, then pour evenly and carefully onto the caramel layer. Smooth over with your palette knife. It is worth taking care over this bit because it helps a lot with the presentation!
Leave the chocolate to set before using a very sharp knife to slice into the 18 bars you previously marked out.
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