Millionaire Shortbread – Vegan and Gluten Free

Millionaire Shortbread is one of my favourite things, caramel being the main headline. It took me a couple of attempts/obsessive determination to get it right with the gluten free aspect but here it is!

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INGREDIENTS

350g Dairy Free butter (vitalite is the cheapest and the best) //250g shortbread/60g caramel/40g chocolate top//

460g Golden caster sugar (Golden is the key to this recipe) //160g shortbread/300g caramel//

360g Gluten free plain flour (doves)

130ml Soy cream

170g Dairy Free Chocolate (2 big bars!)

A 20x20inch ish square tin. Always greaseproof paper the base to save inevitable disaster.

OVEN: Gas 6/ 200oC

FOR THE SHORTBREAD

1. Take the tin and grease liberally with butter, cover the base with a square piece of greeseproof

2. Place 160g sugar and 250g butter in a bowl and mix until lighter in colour – I use a hand whisk for speed but the old-fashioned wooden spoon works a treat

3. Add all the flour to mixture and mix thoroughly, use hand labour for this. The dough will be sticky and quite dense.

4. Transfer the shortbread dough into the greased tin, smooth out level with a palette knife

5. Pop in the fridge for at least half an hour- turn the oven on to preheat. Once it’s finished sitting in the fridge put the oven for 10-15 mins depending. The shortbread should go slightly brown on top when done!

6. Take out the oven and leave on the side. Do not remove from the tin- we still have caramel and chocolate work to do!

FOR THE CARAMEL

1. Create the caramel 15 mins after your shortbread has been out the oven

2. Put the soy cream and 300g caster sugar into a heavy based saucepan and melt at a low heat until all the sugar has disolved

3. Add 60g butter to the saucaepan and bring to the boil. Do not stop mixing or the sugar will burn your caramel!

4. The mixture will be pretty angry and boiling and being to change in colour and thicken in texture approx 3 mins in. To test when your caramel is ready have a glass of cold water and drop a bit of mixture in- squash the bit of mixture in the glass between your fingers, it should hold shape but be squashy like caramel! If its too hard add some more soy cram and back to the heat. Same cold water testing process again.

5. Pour the caramel over your shortbread so the mixture is even. Put in the fridge for another 15 mins.

CHOCOLATE TOPPING

1. Easy bit. Melt the chocolate with the butter and melt! Pour onto of your shortbread and caramel. Put in the fridge until set. Once set cut as desired if you cut around the edges with a knife the shortbread will come straight out once turned.

And we’re done! Enjoy as much as I have, and send me criticism – I always enjoying making something better, especially the gluten free stuff!

Becky xxx

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