Gluten-Free Millionaire's Shortbread #GBBOGlutenFree

Cater to your sweet tooth with this super easy recipe for Gluten Free Millionaire's Shortbread in this week's #GBBOGlutenFree bake along!

 

Yield: 1 dozen biscuits
Prep time: 30 minutes
Cook time: 12 minutes

Gluten-Free Millionaire's Shortbread

So this week, I'm cheating. Last week's technical challenge was stroopwafel--super thin Dutch pancakes that require a special waffle press that I could have bagged from Amazon for £25 but didn't think I'd be likely to use it again, so I decided to skip the stroopwafels and opted instead for last week's signature: Millionaire's Shortbread!

Millionaire's Shortbread is a classic British treat -- chunky pieces of shortbread biscuits/cookies slathered with caramel and topped with a thin slab of chocolate. They're kind of like Twix candy bars, actually, except the chocolate is tempered and finishes with a crisp snap instead of a soft bite like on a Twix. They're surprisingly easy to make and they make for a great impressive dessert!

Ingredients:

For the millionaire's shortbread
1/2 cup white chocolate chips
1 tin sweetened condensed milk
150 grams dairy free butter
150 grams brown sugar
200 grams milk chocolate
300 grams gluten free shortbread biscuits
Need a conversion? Use this handy chart.

#GBBOGlutenFree Gluten-Free Millionaire's Shortbread

I totally cheated with this recipe and used my shortbread recipe from my gluten free back to school cookies. It worked a dream and cooked just as quickly, but you should feel free to use your favourite gluten free shortbread recipe, if you prefer. You could even buy gluten-free shortbread biscuits and crush them up! No shame!

Instructions:

1. Make the gluten-free shortbread using this recipe. Instead of rolling the cookie dough out and cutting it into rounds, press it into a square baking tin and bake as per the instructions given. You may need to bake it for a minute or two longer depending on how thick you make the base. I still had some cookie dough left over, by the way.
2. Allow the biscuit base to cool in the tin for at least an hour. 
3. Make the caramel by melting butter and sugar in a saucepan. Stir in the condensed milk and bring to the boil, continuing to stir. Cook for about a minute until the mixture is thick. 
4. Pour the caramel over the biscuit base, let cool and then refrigerate until set. If you needed to, you could leave it in the fridge overnight, but your biscuits may go a bit soft. 
5. Melt the milk chocolate and then pour directly onto the caramel and the shortbread biscuit. Allow to set for about 20 minutes before slicing.
6. Melt the white chocolate and drizzle over each square before serving.