Gluten free millionaire shortbread is a classic of the British biscuit tin. An upgrade to Squillionaire status is assured by the inclusion of chunks of chocolate as well as a layer of smooth, shiny dark chocolate. Have a go at our gluten free recipe to add a tasty addition to the biscuit tin.
makes: 15 pieces
cook: 20 minutes
store: 7 days in airtight tin. Freezes well
300 g/10½ oz dulce de leche
250 g/9 oz dark chocolate, cut into chunks
40 g/1½ oz/3 tbsp butter
cocoa powder, for dusting
Preheat the oven to 180°C/350°F/Gas 4. Prepare and bake the polenta shortbread base. Allow to cool.
Spread the dulce de leche over the base, making sure it is evenly spread right to the edges. Sprinkle about 55 g/2 oz of the chocolate chunks over the caramel and press them in lightly.
Melt the remaining chocolate with the butter in a heatproof bowl set over
a saucepan of gently simmering water, stirring until smooth (or in a microwave). Pour this over the caramel base, tipping it gently from side to side so that the chocolate mixture is evenly spread to the edges of the tin. Leave in the tin to cool, dust with cocoa powder lightly and evenly, then place in the fridge to chill. Cut into pieces.
For a quick and easy birthday cake
Make a stack of squares and scatter with chocolate gold coins’ for a lovely, quirky birthday cake’.
Taken from Honeybuns Gluten-Free Baking by Emma Goss-Custard, published by Pavilion. Recipe photography Cristian Barnett. For further information about this and other recipes from our book, do take a look at our Book FAQ’s.