Millionaires Shortbread

Crunchy buttery millionaires shortbread, sweet caramel and delicious chocolate all in one decadent gluten-free slice.


This recipe was given to my husband by a colleague years and years ago. Since then I have adapted some of the quantities and ingredients to make it gluten-free and the shortbread has become a firm family favourite, although I try not to make them too much as they are pretty wicked! These slices take a little bit of work. Well actually it is more that there are three stages to cooking them so make them on a day you are based at home and can do each stage and leave it to cool and set whilst getting on with another job.

Gluten-Free Millionaires Shortbread

Millionaires shortbread. One is never enough.

Ingredients

For a large batch, makes 40+ pieces

For the shortbread:

  • 225g butter
  • 110g sugar
  • 350g gluten-free self-raising flour

For the caramel:

  • 225g butter
  • 240g sugar
  • 4 tbsp golden syrup
  • 1 tin/400g sweetened condensed milk

For the topping:

  • 300g chocolate (dark, milk, white or a mix)

Method

  • Preheat oven to 180°C/160°C fan/350°F/gas mark 4.
  • Cut the butter into cubes or use softened butter and place in a food processor/mixer with the sugar. Mix until creamy.
  • Add the flour and mix well until it makes a dough. I usually find I need to use my hands to bind the mixture together at the final stage. If it doesn't quite make a dough, you can tip the crumbs into the tin and press down well to combine.
  • Press into a large greased and lined tray (c.40x30cm) and prick with a fork all over.
  • Bake for 15-20 minutes until golden.
  • Leave to cool in the tin.
  • For the caramel place the sugar, butter, syrup and condensed milk in a pan on a low heat and stir until dissolved.
  • Then turn up the heat and boil for 3-4 minutes, stirring the whole time to prevent the caramel from catching. I use an extra long metal spoon for stirring. Be very careful as it can burn easily at this stage and it is also very hot and you would get a nasty burn if you splashed yourself.
  • Test to see if it is the right consistency by dropping a small amount into a glass of cold water - the caramel will form a small blob and still be soft.
  • Pour over the cooled base and leave to cool and set. This will take at least an hour, maybe longer.
  • Once the caramel is set, melt the chocolate and pour/spread over the caramel.
  • Leave to set. This will take at least an hour, maybe longer.
  • Once set I like to put it in the refrigerator to make the block really hard as it is then easier to cut up.
  • Cut into pieces. This will make at least 40 pieces, probably more.
  • Store in an airtight container. They will last at least a week - but not in my household!
  • You can choose the kind of chocolate you want for the topping or make a mix. Some people prefer dark chocolate but we generally use milk chocolate. You could be artistic and use a base chocolate and then drizzle another kind over the top.
  • This recipe does make a large quantity of millionaires shortbread. I have often thought about halving it but because it uses a whole tin of condensed milk, I wonder what I would do with the other half and end up making with whole batch (shame...).
  • A tip for getting the shortbread out of the tin is making sure your baking parchment is bigger than the tin so you can use it to pull the shortbread out.