Recipe - Millionaire's Shortbread

Who doesn't love caramel? Because I sure do... and actually, so has everyone else I've ever come into contact with. And what could be better than putting it with chocolate and shortbread? Nothing. Nothing could be better than that.

A few years ago I decided I wanted to make myself some Millionaire's Shortbread because I couldn't find any that were gluten free anywhere. This style of shortbread isn't really a thing in America, so I decided I would have to start testing out recipes and introducing it to my friends and family, so they could see what they were missing out on. Fast forward a few years and now, it's what I'm known for. So, if you're looking for delicious home-made caramel sandwiched between shortbread and chocolate, then look no further!

Millionaire's Shortbread

Ingredients

Shortbread
- 1 cup (8oz/225g) GF flour
- 1/2 cup (6oz/170g) salted butter (I actually use Earth Balance a vegan butter)
- 1/3 cup (2.75oz/75g) white sugar (caster sugar)


Topping
- 2/3 cup (5oz/150g) butter (unsalted)
- 1 can (379g) condensed milk
- 1/2 cup (3.5oz/100g) golden syrup (This is a British ingredient that is sold in the British sections of supermarkets in America. If you need to, you can use honey, but it doesn't taste as good so try & find this if you can!)
- 8 oz (225g) semi sweet chocolate (I sometimes mix both dark & milk chocolate for the perfect balance)
- sprinkle of pink salt








Directions


- Heat the oven to 300
- Mix the flour, softened butter and sugar in a bowl, until it becomes breadcrumb like in texture.
- Put the mixture into a 9x9 baking tin sprayed with butter, and pat down with the back of a spoon until even. Bake for 30 minutes.
- Once baked, leave to cool in the tin.
- Mix together the butter, condensed milk and golden syrup in a pan and bring to the boil.
- Once boiling, turn the temperature down and continue stirring. Keep stirring until the mixture begins to thicken and go dark brown in colour. (This will take a while - but keep stirring and wait until the mixture is thick on the wooden spoon.)
- Pour on top of the cooled shortbread and put in the fridge to set.
- Melt the chocolate either in the microwave or over a bain-marie.
- Take the pan out of the fridge and pour the melted chocolate over the top evenly.
- Sprinkle with pink salt on top and put back in the fridge to set for at least 2 hours.
- Cut up into squares, then leave out of the fridge to soften and enjoy!