Yep, not even the humble millionaire’s shortbread is safe from my Easter baking spree! Presenting my gluten free Easter millionaire’s shortbread recipe…
I had to resist calling this recipe my ‘millionegg’s shortbread’ or something equally as terrible… you guys know that bad Easter puns are my weakness! But today I’ve decided to stick with the sensible version: my gluten free Easter millionaire’s shortbread recipe.
I’m sure we’re all familiar with the triple layered legend that is a millionaire’s shortbread.
(apparently you don’t have to win who wants to be a millionaire to be able to eat one – who knew?)
As it’s Easter, I absolutely had to ‘Easterify’ this classic in some way… and this recipe once again proved my theory: everything is better when you add mini eggs!
But as much as I love mini eggs, for me, a good Millionaire’s is all about that buttery base.
And if the biscuit base is too dry and crumbly, it’ll just break into a billion crumbs when you try and cut your enormous millionaire’s slab into squares.
(definitely been there!!)
But if you get it right, it’ll be a lovely buttery biscuit with a slight crumble and a lovely snap. So how on Earth do you make sure that your shortbread comes out just right?
Well, my not-so-secret ingredient to getting the perfect gluten free shortbread every time is FREEE by Doves Farm Gluten Free Plain White Flour.
Not only does it make gorgeous shortbread, but all FREEE by Doves Farm products are naturally gluten free and made in Wiltshire. They’re also suitable for a range of free from diets which is a definite must in our house!
If you didn’t know already, all FREEE by Doves Farm products are produced in dedicated production facilities too, so you’ve got no need to worry on that front.
You can find FREEE by Doves Farm products online on their website or on Ocado, but also in free from aisles at Sainsbury’s, Waitrose, Asda, Morrison’s and Tesco as well as traditional wholesalers, food service, independent health food stores and farm shops.
So now you’ve nailed gluten free shortbread, the rest is only a matter of being patient enough to not eat all the caramel and melted chocolate before it sets!
(hardest part of the recipe to be honest!!)
So here’s my gluten free Easter millionaire’s shortbread recipe!
My Gluten Free Easter Millionaire's Shortbread Recipe
My gluten free Easter millionaire’s shortbread recipe is the ultimate, thick and chunky indulgent treat! Just grab a bag of mini eggs!
For the shortbread base
- 300 g gluten free plain white flour (I use FREEE by Doves Farm)
- 100 g caster sugar
- 200 g butter
For the caramel
- 175 g butter
- 165 g light brown sugar
- 60 ml golden syrup
- 1 tin condensed milk (tin is 397g)
- 1/4 tsp salt
For the chocolate topping
- 200 g chocolate (I use 70% dark chocolate but I think milk chocolate can work as well here)
- 100 g mini eggs
Firstly line a 20cm x 20cm square tin with baking/parchment paper, make sure you have excess baking paper coming up over the sides of the tin to make it easier to lift your bake out later. Preheat your oven to around 160C Fan (180C).
Cut your butter for your base into smaller pieces and place in a bowl with your gluten free flour and caster sugar. Rub them in with your fingers until evenly combined and a dough has formed. Alternatively you can put them all into a blender and they will come together much quick... I always do this by hand though.
Press your dough into your tin. Push it right into the corners and try to make it nice and even across. Prick the top all over with a fork and place in the oven for about 30 minutes until slightly golden on top. Then allow to cool, don't remove from the tin. (I often just pop it in the fridge till my caramel is ready to go on top).
To make your caramel, put your condensed milk, butter, sugar, golden syrup, and salt into a saucepan. Heat so that the butter melts completely and the sugar dissolves. Keep stirring throughout.
Bring your mixture to the boil and then simmer it for a further 10 minutes (stirring all the time) until the caramel has thickened and become a slightly darker colour.
Pour the caramel carefully and evenly over the shortbread base and place in the fridge for about 2 hours to set.
Once your caramel is set, melt your chocolate (either in the microwave or in a glass bowl over a saucepan of boiling water). At this point also crush your mini eggs (I do this in a reusable plastic bag with a rolling pin).
Pour your chocolate over the caramel and carefully spread it so the entire top is covered. Then sprinkle over the top your crushed mini egg pieces.
Place back into the fridge until the chocolate has fully set (this takes about an hour and a half usually, be patient!)
Lift the chilled millionaires shortbread out of the tin and carefully slice into pieces using a large sharp knife. (The mini eggs can sometimes get in the way of cutting in straight lines, but who cares... they taste good!)
Thanks for reading all about my gluten free Easter millionaire’s shortbread recipe! If you make them, I’d love to see how they turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!
This is a sponsored post with FREEE by Doves Farm.