Millionaire Shortbread
Fit for a millionaire with the luxurious combination of shortbread biscuit, caramel and chocolate
170°C/fan 150°C/gas mark 3
1 hour 40 minutes
16
“For a stellar finish go for a drizzle of white chocolate after the milk chocolate layer has set”
Ingredients
Shortbread biscuit
100g butter, softened
50g caster sugar
175g gluten-free self raising flour
Caramel
100g butter
100g dark brown soft sugar
397g condensed milk
Chocolate topping
100g milk or dark chocolate
Method
Preheat the oven to 160°C/fan 140°C/gas mark 3. Line your a square baking tin (23 x 23cm/9-inch) with greaseproof paper.
For the shortbread base; cream together the butter and sugar until light and fluffy using an electric hand whisk. Fold in the gluten-free flour to make a dough. Press the dough into the baking tray, then bake in the oven for about 30 minutes until golden. Leave to cool for about an hour before starting the caramel.
For the caramel; melt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for 2 minutes, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm.
For the topping; melt the chocolate in a bowl over a pan of simmering water. Pour over the caramel and leave somewhere cool or in the fridge. Finally when the chocolate has set hard, cut out your squares and then enjoy
