Millionaires shortbreads – SO naughty but SO nice. I decided to make a gluten free version to share with you and added salt, because I LOVE salted caramel. This was super simple to do and came out so delicious. The salt is obviously optional, if you don’t like salted caramel you can absolutely leave it out.
For the shortbread
- 85g / 3oz Gluten Free Plain Flour (I am using Doves Farm)
- 140g / 5oz Ground Almonds
- 75g / 3oz Caster Sugar
- 175g / 6oz Butter (slightly softened)
- 1 Vanilla Pod (seeds scraped out)
For the caramel
- 200g/7oz Butter
- 150g Light Brown / Muscavado Sugar
- 1 can (397g/14oz) Condensed Milk
- 3 tbsp Golden Syrup
- 1 tsp Rock Sea Salt
For the topping
- 300g / 10.5oz Milk Chocolate
- Preheat the oven to 180C / Gas Mark 4. Grease and line a square cake tin – approx 20cm/8in.
- Rub the butter, flour, almonds, sugar and vanilla seeds together in a bowl to form a rough dough (rub the butter in first to make breadcrumbs, so it is well distributed).
- Push the dough into the base of the tin, trying to distribute it in an even layer so it is the same thickness all the way across. You can use your fingers or the back of a spoon works well to do this.
- Bake in the oven for 5 minutes, before lowering the temperature to 140C / Gas Mark 1 and baking for another 30 minutes.
- Meanwhile make the caramel. In a pan combine the sugar, butter and golden syrup and melt together. Next add in the condensed milk and keep stiring. It is VERY important you continuously stir the mixture while it is on the heat. If you arent careful the mixture can catch on the bottom of the pan and cause brown discolouration and burning. Bring the mixture to the boil stirring quickly all the time for 5-7 minutes until it starts to thicken slightly and turn a more golden colour. Bring off the heat and keep stirring for another minute or so.
- Once the shortbread is out of the oven, pour the caramel mixture over the top and pop it in the fridge until it has just about set.
- Melt the chocolate over a bowl of hot water until smooth. Pour the chocolate over the set caramel and distribute well to form a smooth top. Put back in the fridge for approx 1 hour until the chocolate has set.
- I would recommend getting it out of the fridge about an hour before you want to eat it, this will let the chocolate soften ever so slightly and make it easier to cut into squares and stop the chocolate from cracking.
Hope you love this one as much as I do!