Gluten-free millionaire’s shortbread

Makes 20
45 minutes



  • 300g of gluten-free plain flour
  • 100g of caster sugar
  • 200g of butter, chilled and diced
  • 1 pinch of salt


  • 175g of butter
  • 175g of caster sugar
  • 120g of golden syrup
  • 397g of condensed milk, (1 tin)
  • 250g of dark chocolate


Preheat an oven to 180°C/gas mark 4 and grease a 20x20cm baking tin with a removable base
Place the ingredients for the shortbread into a food processor and blitz to a rubble
Pour this mixture into the greased tin and push down using your hands to create a compact, even base
Cook in the oven for 20–25 minutes. The shortbread may look very soft and bubbling, but this is fine – it will firm up once cooled
Place the ingredients for the topping (except the chocolate) into a pan and place over a low heat. Stir constantly for around 10 minutes or until the caramel has turned a nice dark golden colour and started to thicken
Once the shortbread base has cooled, pour over the caramel and place in the fridge or a cold area such as a pantry or beside an open window
Melt the chocolate in the microwave, then pour over the caramel once it has thickened a little (it doesn't need to be fully cooled). Place in the fridge to set
Once the chocolate has completely cooled and solidified, you can carefully remove the shortbread from the tin and slice into small squares