This gluten free millionaire shortbread will leave your friends and family asking, is this really gluten free? In the words of Greg Wallace, this recipe has a wonderfully buttery base. No crumbly sandy dough found here.
Not having the sweetest tooth, I have tried and tested caramel recipes to find one that leaves you wanting more. Accompanied with the perfect measure of chocolate, this recipe will please the crowds and not leave you feeling sick!
This recipe is naturally gluten, oat, egg, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Cream butter and sugar with an electric whisk until fluffy and pale.
2. Combine gluten free plain flour and xanthan and add to the mixture using a large spoon or spatula.
3. Tip the uncombined dough into the baking tin and push down with your hands or a flexible spatula until the dough is completely flattened. Place in the oven for 20 minutes.
4. While your biscuit cooks, begin making the caramell. Place all ingredients in a saucepan and palace over a medium heat. Once the mixture is melted, let lightly bubble for 8 - 10 minutes until golden brown and a thicker consistency.
5. Let both the biscuits and caramel cool down a little before pouring the caramel on top of the biscuit. Leave in the fridge to set for a minimum of two hours.
6. Once the caramel has set, melt both the milk and white chocolate in separate bowls. Transfer the melted white chocolate to a piping bag. Pour the melted milk chocolate on the set caramel, spreading evenly. Quickly pipe the white chocolate in even lines, and using a cocktail stick feather the white and milk chocolate.
In addition to dietary requirement adjustments, there are a few easy ways to create some variation in your gluten free millionaire shortbread.
Why not try white chocolate for some added sweetness? Or dark chocolate for some bitterness? Want a fruity or minty taste? Simply add one tablespoon of food flavouring to your chocolate.
These gluten free millionaire shortbreads are perfect to batch bake and keep for a sweet snack throughout the week or added to your little ones lunchbox. They will keep well in an airtight container for up to 5 days, left at room temperature (unless we are experiencing a heatwave!) or kept in the fridge.
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Biscuit
Caramel
Chocolate
Prepare a square baking tin with baking paper and heat the oven to 160c fan.
Cream butter and sugar with an electric whisk until fluffy and pale.
Combine gluten free plain flour and xanthan and add to the mixture using a large spoon or spatula.
Tip the uncombined dough into the baking tin and push down with your hands or a flexible spatula until the dough is completely flattened. Place in the oven for 20 minutes.
While your biscuit cooks, begin making the caramell. Place all ingredients in a saucepan and palace over a medium heat. Once the mixture is melted, let lightly bubble for 8 - 10 minutes until golden brown and a thicker consistency.
Let both the biscuits and caramel cool down a little before pouring the caramel on top of the biscuit. Leave in the fridge to set for a minimum of two hours.
Once the caramel has set, melt both the milk and white chocolate in separate bowls. Transfer the melted white chocolate to a piping bag. Pour the melted milk chocolate on the set caramel, spreading evenly. Quickly pipe the white chocolate in even lines, and using a cocktail stick feather the white and milk chocolate.
Set in the fridge for a further two hours before cutting into 12 square pieces.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.