How to make Gluten Free Millionaires Shortbread

You will need:

For the biscuit base:

175g Gluten Free Plain Flour

125g Butter

50g Demerara Sugar

For the Caramel middle:

50g butter

50g demerara Sugar

400g Condensed milk

For the topping:

150g Milk Chocolate

Method:

1. Firstly to make the biscuit base; grease a tin (approx 7inch squared/18cm squared) with butter and baking paper.

2. To the gluten free flour add 50g demerara sugar and mix well. 125g butter and using your fingertips mix until it has the consistency of breadcrumbs.

3. Then add 125g butter and using your fingertips mix until it has the consistency of breadcrumbs. Then bring the mixture together to form a ball.

4. Then add the mixture into the prepared tin and spread out evening. Then prick the top with a fork.

5. Bake in a preheated oven at Gas Mark 5, 190C or 170C fan assisted for 30 mins. Then allow to cool.

6. For the caramel; in a saucepan over a low heat, add 50g butter, 50g demerara Sugar and 400g condensed milk and mix until combined. Continue to stir the mixture over the low heat or you will burn the caramel.

7. Once the caramel is thick and starts to come away from the sides of the saucepan removed from the heat and pour over the biscuit base. Then allow to cool.

8. Then for the chocolate topping; melt the chocolate in a microwave for 20 seconds at a time stirring in-between until the chocolate is fully melted. Once melted, pour over the caramel and spread evenly. Allow to set before cutting up.