Our Gluten-Free Millionaire’s Shortbread squares are decadent morsels often known as Chocolate Caramel Slice but originally named Millionaire’s Shortbread due to their rich ingredients.
We’ve based our Gluten-Free Millionaire’s Shortbread on a recipe published by Andrew McConnell a few years ago. As they are not too sweet and use couverture chocolate, they are a bit more grown-up than the commercially made caramel chocolate slices found in cafes and shops everywhere.
Very hard to stop at one.
Rosie
GLUTEN-FREE MILLIONAIRE’S SHORTBREAD
Makes around 40 x 3.5cm squares
Shortbread Base
300 gm Revenge Gluten-free Almond Plain Flour Mix
100 gm caster sugar
Pinch salt
200 gm unsalted butter, cubed
Grease an 18cm x 28cm tin and line with baking paper.
Combine dry ingredients well. Rub the butter in using your fingertips, or process in a food processor, and mix to form a dough.
Press the dough quite firmly into the prepared tin, prick it all over with a fork then chill in the fridge for 30 minutes before baking.
Preheat oven to 180°C.
Bake the shortbread for 25 minutes, until golden. Allow to cool.
Caramel
175 gm unsalted butter
175 gm caster sugar
60 gm golden syrup
1 395 gm tin condensed milk
½ teaspoon salt
Combine all ingredients in a heavy-based saucepan and heat gently, stirring to melt the butter. Bring the mixture to a simmer then turn the heat to low, stirring constantly as it easily catches and burns on the bottom of the saucepan. Cook for approximately 10-15 minutes until it is caramel-coloured and thick. Pour over the cooled shortbread base and refrigerate to chill.
Chocolate
250 gm dark, couverture chocolate, chopped
1 tablespoon vegetable oil
When the caramel is chilled, melt the chocolate and oil in a heatproof bowl over a pot of just-simmering water until the chocolate is almost melted. Take off the heat and stir until smooth. Spread the chocolate evenly over the caramel.
Leave the chocolate to set then turn the shortbread out of the tray and cut into squares using a hot, dry knife.
Revenge Gluten-Free Almond Plain Flour Mix
280 gm almond meal
210 gm besan flour
280 gm fine white rice flour
75 gm corn flour
Mix up a batch and store in the fridge.