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Gluten-free salted caramel millionaire's shortbread

Gluten-free salted caramel millionaire's shortbread on a plate

Gluten-free salted caramel millionaire's shortbread

Name: Gluten-free salted caramel millionaire's shortbread
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 16
Ingredients: 150g unsalted butter plus extra for the tin; 300g gluten-free plain flour; 100g caster sugar; 250g cold salted butter cubed; 6 tbsp light muscovado sugar; 4 tbsp golden syrup; 390g can condensed milk; 1 heaped tsp sea salt; 200g milk chocolate; 100g white chocolate

Esther Clark

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Serves 16

Easy

Prep: 5 mins

Cook: 40 mins

plus 3 hrs chilling

A star rating of 5 out of 5.7 ratingsRate

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An irresistible gluten-free version of the classic millionaire's shortbread, packed with chocolate and caramel, and a free-from biscuit base

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Ingredients

Nutrition

Units:

MetricUS

150g unsalted butter

plus extra for the tin
300g gluten-free plain flour
100g caster sugar

For the caramel

250g cold salted butter

cubed
6 tbsp light muscovado sugar
4 tbsp golden syrup
390g can condensed milk
1 heaped tsp sea salt

For the topping

200g milk chocolate
100g white chocolate

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Nutrition: per serving

kcal494
fat29g
saturates18g
carbs55g
sugars41g
fibre1g
protein4g
salt0.92g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm square cake tin and lightly butter the sides. Blitz the flour, butter and sugar with a pinch of salt and 2 tbsp ice cold water in a food processor until you have a clumpy mixture. Press this into the prepared tin and bake for 25 mins until light golden. Set aside to cool completely.
step 2

For the caramel, place all of the ingredients in a saucepan. Melt everything together over a low-medium heat until the sugar has dissolved, then turn up the heat and bring to a gentle simmer. Stir continuously for 8-10 mins until the mixture has thickened and darkened a little. Pour the mixture over the biscuit base and chill for 2 hrs.
step 3

Once the caramel is set, melt the two chocolates in separate bowls, either in short bursts in the microwave or or set over a pan of gently simmering water. Spoon both chocolates over the caramel, then gently swirl it using a cocktail stick to create a marbled effect. Chill for a further 40 mins. Bring to room temperature before slicing into 12 squares.

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A star rating of 5 out of 5.7 ratings

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