Print

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!

Ingredients

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

Instructions

  1. 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).

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. Pour the caramel carefully and evenly over the shortbread base and place in the fridge for about 2 hours to set.

  7. 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).

  8. 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.

  9. Place back into the fridge until the chocolate has fully set (this takes about an hour and a half usually, be patient!)

  10. 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!)

  11. Enjoy!