Try this delicious gluten-free and dairy-free Millionaire Shortbread recipe to discover just how tasty free-from baking can be! Created by Vicki Montague, The Free From Fairy. If you're new to free-from cooking, her blog is a great place to start your journey… For the shortbread 250g gluten-free plain flour (I used Doves Farm) 175g dairy-free spread, or if you like the taste of coconut, 100g dairy-free spread and 75g softened virgin coconut oil 60g white sugar For the caramel 225g white sugar 230g golden syrup 100g dairy-free spread 1-2tsp vanilla extract 250ml soya cream (I used 'fresh' but I don't think it would matter if longlife) For the chocolate 100g gluten and dairy-free dark chocolate, melted 100g gluten and dairy-free 'milk' chocolate, melted METHOD
- To make the shortbread, base place all the ingredients into a food processor and process until a breadcrumb texture. Alternatively, rub the fat into the flour with your fingers and then add the sugar.
- Press the mixture firmly into the base of a greased 20cm square tin. Prick with a fork and cook in a pre-heated oven at 160 degrees (140 fan) for 35 - 40 mins until firm to touch and golden.
- Remove from the oven to cool while you make the caramel. Make sure the shortbread is cool before adding the caramel or it will seep into the shortbread!
- To make the caramel place the sugar, syrup and fat into a large saucepan over a low heat. Stir frequently until the sugar has all dissolved...if you use caster sugar it will take a bit less time than granulated!
- Once the sugar has dissolved, turn the heat up to medium and add the soya cream and vanilla extract.
- Stir continually once boiling, ensuring it doesn't stick on the bottom of the pan. Catch up with some TV you missed on the iplayer at the same time!!
- Boil for about 20 minutes. By this time the caramel should look like it does in the video on my website.
- Remove from the heat and immediately pour onto the shortbread.
- Ensure the caramel is completely cool before melting the chocolate, either in a bowl over boiling water, or in the microwave, checking and stirring every 30 seconds until melted.
- Pour the chocolate over the caramel and gently shake the pan to get an even covering. You can leave it smooth, or when partly set, run a fork over the surface to give it a 'roughled' look.
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