Christmas Millionaires Shortbread
Christmas Millionaires Shortbread
Millionaires Shortbread is always popular and so missed by the children when they became gluten free and dairy free. This recipe may appear daunting but if you prepare it in stages it is a fairly easy one to conquer.
Makes 30 small squares or 15 larger rectangles
Ingredients for Shortbread:
230 g dairy free spread
350 g gluten free plain flour
2 tsp xanthan gum
110 g caster sugar
Ingredients for the Caramel:
125 g dairy free spread
125 g caster sugar
400 ml (14oz) dairy free condensed milk
60 g golden syrup
Ingredients for the Chocolate Topping:
250 g Chocolate of your choice (Dairy free of course)
Sprinkles (optional)
Method for the Shortbread:
Preheat the over to 180°C / 160° Fan / 350°F / Gas Mark 4.
Grease and line a baking tin. I use a shallow baking tin which is 18 cm by 27 cm or 7 x 10 1/2 inches.
Mix the shortbread ingredients either in a food processor or by hand until they are combined and then press firmly and evenly into the baking tin. Make sure the base is covered evenly and into the corners and finally prick lightly all over with a fork.
Bake in the oven for approximately 25 minutes. The shortbread should be turning golden brown.
Remove from the oven and let this cool in the tin.
Method for the Caramel:
I always let the shortbread cool before I make the caramel. Ensure you have no distractions at this point as constant stirring is required.
Add all the ingredients into a heavy based saucepan and bring to the boil. Make sure the saucepan is large enough. I always make the mistake of choosing the small one and having to transfer to a larger pan once it is bubbling.
Once boiling reduce the heat and simmer and continue to stir. The caramel will thicken and turn into a nice caramel colour. The whole process can take approximately 30 minutes.
If you think the caramel is sticking then simply lift the pan off the heat occasionally.
Whilst the caramel is hot pour over the cooled shortbread evenly.
Once this has cooled slightly, place in the fridge to cool further and become firm.
Method for the Chocolate Topping:
When the caramel is firm melt the chocolate. I use a mixture of dark and milk chocolate and use a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.
Pour the melted chocolate evenly over the caramel and cover with sprinkles if you wish.
It is important you leave to set outside of the fridge if you can. This isn’t always possible if you live somewhere hot!
Once cooled and the chocolate set you can cut into squares and store in an airtight container. I usually have to store mine in the fridge otherwise it melts in the hot weather.
I believe this should last up to a week in a container, though in our house you are lucky if it is 2 days.
Additional Notes:
If you can’t find dairy free condensed milk in the store then make your own! It is incredibly simple. Recipe online.
The Chocolate may discolour when kept in the fridge but I find returns to a normal colour after sitting out for a while. The colour certainly doesn’t change the taste.
Don’t waste the chocolate left in the pan. Dip some orange or other fruit into it until the bowl is wiped clean.
Equipment Used:
Baking Tin
Cake Liner
Saucepan
Large Bowl
Wooden Spoon.
