Gluten free millionaire's shortbread recipe - The Gluten Free Blogger (2024)

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I'm about to make a bold claim: this gluten free millionaire's shortbread recipe is probably the greatest recipe I have ever made.

Big words, I know.

But you have to tryst me when I say these gluten free caramel shortbreads MUST go on your 'to bake ASAP' list.

With a crumbly and buttery shortbread, thick gooey caramel and a deliciously sweet layer of chocolate, they are pretty bang on perfect.

I first attempted these gluten free millionaire's shortbreads for a Macmillan coffee morning and visually they were a bit of a disaster.

The caramel was too runny and the chocolate way too thick - imagine a caramel explosion and you're pretty much there.

But the taste was amazing and they had a welcome response - so I worked really hard to get the recipe right.

Fast forward several attempts and a lot of tins of condensed milk, and here we have the perfect gluten free millionaire's shortbreads.

Easy gluten free caramel shortbread

The recipe for these is pretty easy - I've done all the failing for you!

The gluten free shortbread uses only three ingredients, the caramel is a slower process but easy to follow, and the chocolate takes only a few seconds.

So what are you waiting for?

These are the perfect treats to take into work for a coffee morning, or impress at a party.

They are sticky and delicious and oh-so-gluttonous - definitely not one if you're counting calories.

I used a 24cm x 24cm square tin for mine, but you could use any shape you wish.

I found this was perfect for making 16 squares, any bigger and I would have found them far too sweet.

What do I need to make these?

There's a full printable recipe card below, but for the shopping list you'll need the following ingredients:

FOR THE SHORTBREAD

• 200 g butter
• 100 g golden caster sugar
• 333 g gluten free plain white flour

FOR THE CARAMEL

• 1 x 397g tin condensed milk
• 2 tbsp golden syrup
• 60 g golden caster sugar
• 120 g unsalted butter

FOR THE TOPPING

• 230 g milk choc

These are all really simple ingredients and easy to pick up at the supermarket.

Any gluten free plain flour blend will work - I tend to use FREEE or a supermarket own blend like Asda's.

For my American readers, you'll want to get hold of an 'all purpose' gluten free flour.

You can also use normal caster sugar instead of golden caster sugar - both will work.

How to make gluten free millionaire's shortbread

Don't forget the full printable recipe card with the method is down below.

But here are a few step-by-step tips to help you make my gluten free millionaire's shortbread.

First off you need to make the gluten free shortbread layer.

This basically involves mixing the three ingredients together then pressing them into a baking tin, like this:

Once you've baked the shortbread you need to let it cool for a little bit before you make the caramel layer.

The caramel layer is, by far, my favourite part of this bake!

Mix all the caramel ingredients together and then heat it up - stirring constantly - as it gently boils for 10-15 minutes.

It will start to thicken and go a lovely, golden colour when it's ready.

Stirring constantly is essential to ensure none of the sugar burns and sticks to the bottom.

If it does then you may end up with darker flecks in the caramel - there's nothing wrong with this flavour-wise, it will just affect how it looks!

Once your caramel is done, pour it on top and leave to set for at least an hour.

To finish off your gluten free millionaire's shortbread, pour over melted chocolate and then leave to set before cutting into squares.

I find it's easier to do this if you heat the knife under hot water first.

This will make it cut through the thicker chocolate layer without cracking it.

My gluten free millionaire's shortbread recipe

So, without further ado, here's how to make the best ever gluten free millionaire's shortbread!

This recipe makes enough for 16 squares in a 24cm square baking tin.

I’ve also got a handy video tutorial here to help guide you through the process:

If you make this recipe and love it, please do let me know bytagging me on my Instagramor using#theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me.

Yield: 16 Squares

Gluten free millionaire's shortbread

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These gluten free millionaire's shortbread are absolute delicious and the perfect sweet treat! Buttery gluten free shortbread topped with a thick caramel and a layer of milk chocolate.

Ingredients

For the shortbread

• 200 g butter
• 100 g golden caster sugar
• 333 g Dove’s Farm gluten free plain white flour

For the caramel

• 1 x 397g tin condensed milk
• 2 tbsp golden syrup
• 60 g golden caster sugar
• 120 g unsalted butter

For the topping

• 230 g milk choc

Instructions

1. Preheat oven to 180’C / Fan 160'C / /Gas Mark 4. Grease and line a 24cm x 24cm square baking tin.
2. First make the shortbread by placing the butter and sugar into a large mixing bowl and beating until light and fluffy. Add in the plain flour and mix together – when it starts to thicken up, use your hands to thoroughly mix together to form a smooth ball of dough.
3. Press the dough into the lined tin, and use your hands to flatten it out evenly, right to the edges. Prick all over with a fork and bake in the oven for 20 minutes until golden on top.
4. Remove from the oven and cool completely.
5. To make the caramel topping, place the condensed milk, syrup, butter and sugar into a large saucepan. Cook on a very low heat, stirring constantly. Do not let it burn. This usually takes around 10-15 minutes, but the topping is done when it turns a caramel colour.
6. Remove the caramel from the heat and allow to cool for a couple of minutes, before pouring all over the shortbread. Make sure it is spread evenly to cover all of the shortbread and cool in the fridge for approx. one hour.
7. Once it has cooled complete, melt the milk chocolate. Pour the melted chocolate all over the caramel and spread evenly. Transfer to the fridge and cool for an hour-or-so until completely chilled.
8. Cut into squares using a knife heated with boiling water. Keep in the fridge for freshness – if you can resist devouring them all at once!

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• 

  24cm Square Tin

Nutrition Information:

Yield:

16

Serving Size:

1 Servings
Amount Per Serving:Calories: 465Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 102mgSodium: 178mgCarbohydrates: 43gFiber: 0gSugar: 33gProtein: 11g

NEED SOME MORE GLUTEN FREE BAKING INSPIRATION?

Want to have a go at some of the other gluten free baking recipes on the blog?

Give some of these other gluten free bakes a try and see what you think!

There are plenty to choose from – here are a couple of easy baking ideas to get you going:

• Gluten free peanut butter brownies
• 'slu*tty' brownies - aka cookie dough brownies
• Banana and chocolate loaf cake

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger,share them inmy Facebook groupor tag me onInstagram.

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

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