Gluten-free salted caramel millionaire's shortbread
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 hrs chilling
- Easy
- Serves 16
Skip to ingredients
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- 150g unsalted butterplus extra for the tin
- 300g gluten-free plain flour
- 100g caster sugar
For the caramel
- 250g cold salted buttercubed
- 6 tbsp light muscovado sugar
- 4 tbsp golden syrup
- 390g can condensed milk
- 1 heaped tsp sea salt
For the topping
- 200g milk chocolate
- 100g white chocolate
Nutrition: per serving
- kcal494
- fat29g
- saturates18g
- carbs55g
- sugars41g
- fibre1g
- protein4g
- salt0.92g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm square cake tin and lightly butter the sides. Blitz the flour, butter and sugar with a pinch of salt and 2 tbsp ice cold water in a food processor until you have a clumpy mixture. Press this into the prepared tin and bake for 25 mins until light golden. Set aside to cool completely.
step 2
For the caramel, place all of the ingredients in a saucepan. Melt everything together over a low-medium heat until the sugar has dissolved, then turn up the heat and bring to a gentle simmer. Stir continuously for 8-10 mins until the mixture has thickened and darkened a little. Pour the mixture over the biscuit base and chill for 2 hrs.
step 3
Once the caramel is set, melt the two chocolates in separate bowls, either in short bursts in the microwave or or set over a pan of gently simmering water. Spoon both chocolates over the caramel, then gently swirl it using a cocktail stick to create a marbled effect. Chill for a further 40 mins. Bring to room temperature before slicing into 12 squares.
