Treat recipe – Millionaire’s Shortbread
Here’s a little treat for you from our good friends at Delicious Alchemy, a delicious twist on the classic recipe: Millionaire’s Shortbread. Easy to make, and it’s also gluten free! The traditional biscuit base has been replaced with gluten free oats to create layers of sweet oaty flapjack and gooey caramel, all topped off with delicious dark chocolate. What more could you ask for?
Preparation Time: 1 hour 15 mins
Cooking Time: 35 mins
Makes 16 squares
For the base & topping –
175g Delicious Alchemy Gluten Free Oats
85g butter or dairy free alternative, plus extra for greasing
1 tablespoon (20g) golden syrup
50g golden caster sugar
200g dark chocolate or dairy free alternative
2 teaspoons sunflower oil
For the caramel filling –
225g granulated sugar
230g golden syrup
100g butter or dairy free alternative
1-2 teaspoons vanilla extract
250ml cream or soya cream
1. Preheat your oven to 150°C (fan oven 130°C). Grease and line the base and sides of a 20cm/8″ square baking tin with greaseproof paper. Melt the butter (or dairy free alternative) in a pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar has dissolved and butter has melted, remove the pan from the heat and stir in the oats until they’re evenly coated. Pack the mixture into the baking tin and press down firmly into an even layer. Bake in the oven for 35 minutes.
2. To make the caramel, melt the sugar, syrup and butter (or dairy free alternative) in a pan over a gentle heat. Stir until the sugar has dissolved then add the vanilla extract and cream or soya cream. Turn up the heat a little until you see the mixture begin to thicken and turn a rich golden colour, (around 12-15 minutes) then remove from the heat and pour it over the flapjack base. Leave to set.
Tip: To test whether the caramel is thick enough, drizzle a small amount on to a side plate. If it begins to firm up, it’s ready.
3. Meanwhile, melt the chocolate in a heatproof bowl over simmering water and stir in the sunflower oil (this helps to prevent it from setting completely solid) and pour it over the caramel topping. Smooth into an even layer and gently shake the pan to settle the ingredients.
4. Leave to cool and set for 4-6 hours before removing from the pan. Warm up a sharp knife with boiling water to get a nice clean line when slicing.