Gluten free millionaire shortbread

Millionaire shortbread is one of my ultimate favourite treats: the combination of shortbread, caramel and chocolate is pretty special. This recipe is a Phil Vickery one that is gluten free, which makes a bit of a change (and you would never guess it's gluten free!)

I managed to get 24 squares out of the tray but it's totally dependent upon how large you want to make your shortbread; it's very rich (but very moreish!) so little squares make you feel less guilty about having more than one.

To make gluten free millionaire shortbread you will need:

Shortbread base
150g rice flour
55g caster sugar
115g butter

Caramel
150g butter
150g soft brown sugar
397g tin of condensed milk

Chocolate
200g chocolate (milk or dark - I love dark but it can be too intense for some people!)

Start by preheating your oven to 180C and greasing and lining a square tin.

The shortbread base involves you rubbing the butter into the rice flour and sugar until it resembles breadcrumbs. Press this into the base of your tray, making sure you have an even coverage and go right into the corners. Bake for 15-20 minutes until the shortbread is lovely and golden. That completes the baking part so you are welcome to then turn your oven off!

To make the caramel, melt the butter and sugar in a pan over a low heat before pouring in the condensed milk. You have to stir constantly to prevent the caramel sticking. Your caramel is ready when the mixture bubbles a little. Remove it from the heat and pour all over your shortbread base, smoothing the mix with the back of a spoon right into the corners. Allow to rest for about 30 minutes.

After 30 minutes melt your chocolate, either in the microwave (checking and stirring every 30 seconds or so) or in a bowl over boiling water. Once the chocolate has melted pour it on top of your caramel mix, again smoothing into the corners.

Allow this to cool - if you're impatient and don't mind that the chocolate dulls a little you can pop it in the fridge, otherwise leave it on a side somewhere cool to allow the chocolate to maintain its nice gloss. If you go for the fridge option, leave for about 90 minutes (trust me - it's worth it) before cutting into squares and trying not to eat the whole tray in one sitting.

Comments

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