Gluten Free Millionaire shortbread

Gluten free millionaire shortbread


For the Shortbread:

200g GF Plain Flour

100g Cornflour

1/4 tsp xanthan gum

100g Caster sugar

200g Butter (softened)

For the Caramel:

200g Butter

3Tbsp Caster sugar

4Tbsp Golden syrup

397g Condensed milk (1 tin)

For the Chocolate Topping:

200g Milk Chocolate

100g White Chocolate


To begin with line a 9inch (20cm) square tin with baking paper and preheat the oven to 160C fan (180C).

Cream together the butter and caster sugar until it is light and fluffy (I used an electric hand whisk.) Once it is light and fluffy add both flours and the xanthan gum to the butter and sugar mixture and mix together using the electric mix again then use your hands to bring the dough together in a ball.

Press the dough into the tin you prepared right into the corners and make sure it is even. Prick the top and place in the oven for 20-22 minutes until golden on top. Once cooked leave to cool.

Whilst you are waiting for the shortbread to cool you can prepare your caramel. Add all of the ingredients for the caramel into a microwave staff bowl. Place the bowl into the microwave and cook for 1 minute burst for around 12-15 minute after each 1-minute take out of the microwave and stir. Once ready pour onto the shortbread and leave to set.

Once the caramel is set melt the milk chocolate and pour on top of the caramel, then melt the white chocolate and pour and make into a pattern. Allow the chocolate to set and your Millionaire shortbread is ready to enjoy.