Gluten-free millionaire's shortbread

The lovely peeps at Tala liked what I did with their cake stand and bun tray and asked if there was something else I would like to review. I chose a traditional design Tala-embossed swiss roll tin that is made in England -(40 x 28 x 2.5cm). The reason I chose the swiss roll tin is that I don't own anything like it and I was missing out on making tray bakes! With my lovely new swiss roll tin I decided to make a fabulously sweet gluten-free millionaire's shortbread, which consists of a crunchy shortbread base, a gooey caramel center and a top layer of crisp chocolate. Also known as a caramel shortcake, caramel squares or caramel slice.





Gluten-free millionaire's shortbread (makes one tray)

Ingredients

Shortbread
• 250g gluten-free plain flour
• 175g butter, softened
• 75g caster sugar
• 1 tsp xantham gum

Caramel
• 100g butter
• 100g light brown sugar
• 2 x 397g cans of condensed milk

Chocolate polka dot topping
• 150g dark chocolate
• 100g white chocolate

Cooking instructions

Shortbread
1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease a swiss roll tin
3. Mix the flour, xantham gum and sugar in a bowl
4. Rub in the butter till the mixture looks like fine breadcrumbs
5. Knead the mixture till you have a ball of dough
6. Press the dough into the prepared tin till you have a flat even surface
7. Lightly prick the top of the shortbread
8. Bake for about 20 mins until firm to the touch and lightly browned
9. Leave in tin to cool

Caramel
1. Place the caramel ingredients in a saucepan
2. Heat on low heat until sugar has dissolved
3. Bring to the boil stirring continuously, then reduce heat and simmer for around 10 minutes or until mixture has thickened.
4. Remove from heat and spread the caramel over the cooled shortbread
5. Leave in tin to cool

Chocolate polka dot topping
1. Melt the dark chocolate in a microwave on low heat or in a bowl over a pan of hot water (or bain marie)
2. Pour melted dark chocolate over cold caramel
3. Melt the white chocolate in a microwave on low heat or in a bowl over a pan of hot water (or bain marie)
4. Place white chocolate into a piping bag fitted with a small nozzle, or use a disposable piping bag and cut off end to create small hole
5. Pipe small spots of white chocolate onto dark chocolate
6. When you have piped all the white chocolate spots gently tap the tray so the surface of chocolate becomes flat
7. Leave in tin to cool
8. Using a sharp knife cut millionaire shortbread into squares or bars
9. Store in a air tight container

Pink gingham ribbon from Jane Means

Have a sweet day!