Discover the easy way to make gluten-free Millionaires Shortbread with a rich caramel layer and a chocolate topping. Indulge in this delicious treat!
Deliciously Decadent Treats without the Gluten
Gluten-free Millionaires Shortbread is a delectable treat that combines a crumbly biscuit base, a rich caramel layer, and a smooth chocolate topping. To prepare the biscuit base, you’ll need 175g of gluten-free plain flour, 125g of butter, and 50g of Demerara sugar. This combination creates a buttery and slightly sweet foundation that perfectly complements the other layers.
The caramel middle is made by melting together 50g of butter, 50g of Demerara sugar, and 400g of condensed milk. This mixture is cooked until it reaches a luscious, gooey consistency, providing a delightful contrast to the crispy biscuit base. Finally, the topping consists of 150g of milk chocolate, which adds a creamy finish to this indulgent dessert. Combining these ingredients results in a luxurious treat that is not only gluten-free but also irresistibly delicious.
Indulge in Decadence: A Heavenly Twist on a Classic Treat Without the Gluten!
today I’m going to show you how to make glutenfree millionaire shortbread for the biscuit base you will need 175 G of glutenfree plain flour 125 G of butter and 50 g of demara sugar to your glutenfree flour add your sugar and give a mix until well combined then add your butter and with the tips.
Of your fingertips you want to press the butter into your flour until it resembles breadcrumbs this is easier if your butter is at room temperature and then once it breadcrumbs you then want to start bringing it together into a dough then to a pre greased and pre-lined cake in mine was 7 in squared.
Or 18 cm squared you simply want to add in your shortbread into the bottom and spread it out as evenly as possible then using a fork you just want to piss holes into the shortbread this will not only help it cook more evenly but it will also help when you add the caramel on top then pop this in a.
Preheated oven at gas Mark 5 190° cenr or 170 fan assisted for about 30 minutes until the top is golden and then for your caramel layer you will need 400 G of condensed milk 50 g of butter and 50 g of demorar sugar to a sauce spin over a low heat add your condensed milk your sugar and your.
Butter and while continuously stirring you want to stir it out a low heat until everything is melted and mixed together now while making the caramel um you will need to Stir It continuously and the reason for that is because if you don’t and you just leave it to sit it will catch on the bottom and it will burn the bottom of your caramel so you’re best to.
Just continuously stir it over a low heat which will then stop the caramel from burning and keep cooking it over a low heat until it starts to thicken up and you’ll know when your caramel’s ready when as you’re stiring it you’ll see the sides of the caramel start to come away from the saucepan and then when your caramel’s.
Ready you simply want to just pour it on top of your short bread base and you want to try and spread it out as evenly as possible then pop to one side to allow it to cool then for your chocolate layer you will need 150 g of milk chocolate so you simply want to melt your milk chocolate I do mine in a microwave so.
Putting my chocolate into a microwavable Bowl pop it in the microwave for 20 seconds at a time stirring in between each 20 seconds and then once your chocolate is melted you simply just want to pour it over the top of your caramel layer spreading out to make it as easy even as possible so I like to give my tin a.
Little Shake which helps just even out that chocolate layer then pop this in the fridge to allow the chocolate to set and then once your chocolate is set you just simply want to cut it into the size pieces that you want there you have it that’s how you make gluten-free shortbread.
