Gluten-Free Millionaire's Shortbread
Indulge in the ultimate treat with this *Gluten-Free Millionaire’s Shortbread*, a decadent yet accessible twist on a classic favorite. Featuring a buttery, crumbly shortbread base made with gluten-free all-purpose flour and cornstarch for the perfect texture, this recipe is layered with rich, homemade golden caramel, and topped with silky, melt-in-your-mouth dark chocolate. Designed to please both gluten-free eaters and traditional dessert lovers alike, this recipe ensures you’ll enjoy all the indulgence without sacrificing flavor or quality. With detailed steps to guide you through each luscious layer, this dessert is ideal for special occasions, dessert tables, or as a luxurious midweek treat. A stunning combination of textures and flavors, these squares are rich, elegant, and guaranteed to impress! Perfect for anyone searching for gluten-free dessert ideas or unique caramel and chocolate recipes.
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Ingredients
- 200 grams Gluten-free all-purpose flour
- 150 grams Unsalted butter (cold, cubed)
- 75 grams Caster sugar
- 50 grams Cornstarch
- 400 grams Condensed milk
- 100 grams Light brown sugar
- 2 tablespoons Golden syrup
- 100 grams Unsalted butter
- 200 grams Dark chocolate
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 9x9 inch square baking tin with parchment paper, allowing some overhang for easy removal.
Step 2
In a mixing bowl, combine 200g of gluten-free all-purpose flour with 50g of cornstarch and 75g of caster sugar.
Step 3
Add 150g of cold, cubed unsalted butter and rub into the flour mixture using your fingertips until the mixture resembles breadcrumbs. Press this mixture firmly into the prepared baking tin to form an even layer.
Step 4
Bake the shortbread base in the preheated oven for 20 minutes or until lightly golden. Remove from the oven and allow to cool completely in the tin.
Step 5
For the caramel layer, combine 100g of light brown sugar, 2 tablespoons of golden syrup, 100g of unsalted butter, and 400g of condensed milk in a saucepan over medium heat.
Step 6
Stir continuously until the sugar dissolves, then increase the heat slightly to bring the mixture to a simmer. Cook for approximately 15 minutes, stirring constantly, until the caramel thickens and turns a golden brown.
Step 7
Pour the caramel over the cooled shortbread base, spreading it evenly. Let it cool at room temperature until set.
Step 8
For the chocolate topping, melt 200g of dark chocolate in a bowl set over a pan of simmering water (ensuring the bowl does not touch the water) or in the microwave, stirring at 30-second intervals until smooth.
Step 9
Pour the melted chocolate over the cooled caramel, spreading evenly with a spatula. Leave to cool until the chocolate has fully set.
Step 10
Once set, lift the millionaire's shortbread out of the tin using the parchment paper overhang. Cut into 16 squares with a sharp knife to serve.
Nutrition Facts
| Serving size | (1315g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5891.3 |
| Total Fat 308.1g | 0% |
| Saturated Fat 184.6g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 699.0mg | 0% |
| Sodium 642.2mg | 0% |
| Total Carbohydrate 768.3g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 526.1g | |
| Protein 52.7g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1400.4mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 3096.1mg | 0% |
Source of Calories