At the weekend we met up with some old school friends and their kids at Westonbirt Arboretum. The kids had loads of fun climbing trees and running around in the beautiful surroundings. It was a fabulous day, made even better by the rain staying away and the selection of gluten-free goodies that were on offer in the cafe!
It was the collection of cakes in general that reminded me that I still needed to perfect my gluten and dairy-free millionnaire shortbread recipe. This one has been knocking around for a while…waiting for perfection while I tease people on Twitter with the photos.
So, as soon as the kids were safely deposited at school on Monday I set about in the kitchen; radio 6 music playing in the background as usual!
And this is what I came up with…near perfect millionnaire shortbread! I say near perfect because rather than take the caramel off the heat when it was done I thought I would leave it for a few minutes more…just to make sure it would set! A word of warning about dairy-free caramel in my experience…it sets more quickly than its dairy equivalent! So the result was a rather dentist unfriendly caramel, but delicious all the same!
Follow my instructions and you should have no problems…just don’t think about leaving it to cook for a few more minutes when you know it is done!! The caramel will stick to your spatula or spoon and gently glide off when it is done. You could use a sugar thermometer but that is WAY too much faff for me!
Take a look at my video to see what the caramel should look like when it is done…yes, I know, I am getting all flashy in my old age!!
- 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
- (optional ¼tsp xanthan gum)
- 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
- 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 my video above.
- 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.
- Try not to eat all at once!
I shared this recipe with A Mummy Too’s recipe linky: