Gluten Free Millionaire’s Shortbread

The Home Economics Bit

Did you know?

It is believed that the name Millionaire’s Shortbread originated from Scotland.  The term implies a level of decadence, signifying that it is an upgrade from regular shortbread. There are many other names for this treat, such as caramel squares, caramel shortcake, or caramel slices.  

Gluten Free Millionaire’s Shortbread

Gluten Free Mummy

Buttery gluten free shortbread squares, topped with smooth caramel and marbled chocolate.

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Prep Time 20 mins

Cook Time 40 mins

Setting time 4 hrs

Course Dessert

Servings 12

Ingredients

  

For the shortbread

• 200 g butter
• 100 g caster sugar
• 275 g gluten free self raising flour

For the caramel

• 200 g butter
• 3 tbsp caster sugar
• 4 tbsp golden syrup
• 397 g sweetened condensed milk (one tin)

To decorate

• 200 g milk chocolate
• 120 g white chocolate

Instructions

 

• Preheat the oven to 180C/160C fan.
• Line a 9x9inch deep square tin with parchment paper.
• Cream together the sugar and butter until smooth. Add in the flour and mix until a crumbly dough is formed.
• Press the mixture firmly into the bottom of the tin.
• Bake for 20-25 minutes until pale golden on top. Remove from the oven and set aside on a wire rack to cool.
• Pour the condensed milk, butter, sugar, and golden syrup into a large saucepan.
• Melt on a medium heat until the sugar has dissolved, stirring frequently to prevent burning.
• Once the sugar has dissolved, increase the heat and let the mixture come to the boil. Boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. Take care at this stage as the mixture will be very hot.
• The caramel is ready once the mixture is golden in colour, and has thickened to a soft fudgey texture.
• Pour the caramel onto the shortbread base and leave to set for 1-2 hours in the fridge.
• Once set, melt the chocolate.
• Pour the milk chocolate over the caramel and spread evenly. Then pour over the melted white chocolate and swirl it into the milk chocolate with a cake skewer so it forms a pretty pattern.
• Chill the shortbread in the fridge for another 1-2 hours until the chocolate has set.
• Cut the shortbread into squares/slices and enjoy!

Keyword caramel, chocolate, gluten free, shortbread