I’m about to make a bold claim: this gluten free millionaire’s shortbread recipe is probably the greatest recipe I have ever made. Big words, I know, but with a crumbly and buttery shortbread, thick gooey caramel and a deliciously sweet layer of chocolate, these gluten free millionaire’s shortbreads are pretty bang on perfect.
I first attempted these gluten free millionaire’s shortbreads for a Macmillan coffee morning and visually they were a bit of a disaster. The caramel was too runny and the chocolate way too thick – imagine a caramel explosion and you’re pretty much there.
But the taste was amazing and they had a welcome response – so I worked really hard to get the recipe right. Fast forward several attempts and a lot of tins of condensed milk, and here we have the perfect gluten free millionaire’s shortbreads.
The recipe for these is pretty easy – I’ve done all the failing for you! The gluten free shortbread uses only three ingredients, the caramel is a slower process but easy to follow, and the chocolate takes only a few seconds. So what are you waiting for?
These are the perfect treats to take into work for a coffee morning, or impress at a party. They are sticky and delicious and oh-so-gluttonous – definitely not one if you’re counting calories. I used a 24cm x 24cm square tin for mine, but you could use any shape you wish. I found this was perfect for making 16 squares, any bigger and I would have found them far too sweet.
So, without further ado, here’s a handy video showing how to make these beauties, and scroll down for the gluten free millionaire’s shortbread recipe below it!
For the shortbread
- 200 g butter
- 100 g golden caster sugar
- 333 g Dove’s Farm gluten free plain white flour
For the caramel
- 1 x 397g tin condensed milk
- 2 tbsp golden syrup
- 60 g golden caster sugar
- 120 g unsalted butter
For the topping
- 230 g milk choc
- Preheat oven to 180’C/350’F/Gas 4. Grease and line a 24cm x 24cm square baking tin.
- First make the shortbread by placing the butter and sugar into a large mixing bowl and beating until light and fluffy. Add in the plain flour and mix together – when it starts to thicken up, use your hands to thoroughly mix together to form a smooth ball of dough.
- Press the dough into the lined tin, and use your hands to flatten it out evenly, right to the edges. Prick all over with a fork and bake in the oven for 20 minutes until golden on top.
- Remove from the oven and cool completely.
- To make the caramel topping, place the condensed milk, syrup, butter and sugar into a large saucepan. Cook on a very low heat, stirring constantly. Do not let it burn. This can take some time but the topping is done when it turns a caramel colour.
- Remove the caramel from the heat and allow to cool for a couple of minutes, before pouring all over the shortbread. Make sure it is spread evenly to cover all of the shortbread and cool in the fridge for approx. one hour.
- Once it has cooled complete, melt the milk chocolate. Pour the melted chocolate all over the caramel and spread evenly. Transfer to the fridge and cool for an hour-or-so until completely chilled.
- Cut into squares using a knife heated with boiling water. Keep in the fridge for freshness – if you can resist devouring them all at once!