Gluten-free millionaire’s shortbread

Makes 20
45 minutes

Ingredients

Shortbread

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

Topping

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

Method

1
Preheat an oven to 180°C/gas mark 4 and grease a 20x20cm baking tin with a removable base
2
Place the ingredients for the shortbread into a food processor and blitz to a rubble
3
Pour this mixture into the greased tin and push down using your hands to create a compact, even base
4
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
5
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
6
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
7
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
8
Once the chocolate has completely cooled and solidified, you can carefully remove the shortbread from the tin and slice into small squares