Gluten free millionaire shortbread
For the Shortbread:
200g GF Plain Flour
1/4 tsp xanthan gum
100g Caster sugar
200g Butter (softened)
For the Caramel:
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.