Gluten Free Millionaires Shortbreads
These Gluten Free Millionaires Shortbreads from Georgina @TheCoeliacSloth both look and taste divine - they are sure to go down a treat whether following a gluten-free diet or not!
Prep time20 minutes
Servings10 portions
Ingredients
- 150 g Stork block cut into chunks
- 75 g caster sugar
- 250 g gluten-free plain flour
- 200 g condensed milk
- 2 tbsps golden syrup
- 125 g caster sugar
- 125 g Stork Original Tub
- 200 g dark cooking chocolate
- 50 g white chocolate chips
- white chocolate stars
- gold edible lustre spray
| Energy (kcal) | 370 kcal |
| Energy (kJ) | 1546 kJ |
| Protein (g) | 5.3 g |
| Carbohydrate incl. fibre (g) | 63.6 g |
| Carbohydrate excl. fibre (g) | 59.8 g |
| Sugar (g) | 45.0 g |
| Fibre (g) | 3.8 g |
| Fat (g) | 11.7 g |
| Saturated fat (g) | 6.5 g |
| Unsaturated fat (g) | 3.6 g |
| Monounsaturated fat (g) | 3.2 g |
| Polyunsaturated fat (g) | 0.4 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 9 mg |
| Sodium (mg) | 45 mg |
| Salt (g) | 0.11 g |
| Vitamin A (IU) | 65 IU |
| Vitamin C (mg) | 0.5 mg |
| Calcium (mg) | 79 mg |
| Iron (mg) | 1.32 mg |
| Potassium (mg) | 202 mg |
Instructions
- Combine the sugar and flour together in a mixing bowl.
- Rub the Stork baking block into the dry ingredients by hand, until it resembles breadcrumbs.
- Pour the mixture into a 25" lined baking tin and pad down with the back of a spatula until it's tightly packed into it. Prick all over the top with a fork to allow it to bake flat.
- Bake the shortbread for 20 minutes at 160°c Fan/ 180°c /Gas Mark 4 then leave to cool in the baking tin for 20 minutes.
- In a saucepan, add in all of the caramel ingredients and mix until thoroughly combined.
- Put the saucepan over a low-medium heat and stir the mixture constantly until it turns a golden brown colour, and has thickened.
- Set this aside to cool slightly, and then pour it evenly over the shortbread layer. Leave this to cool completely, this can take up to 2 hours.
- Spray your chocolate stars with the gold edible lustre spray. Make sure you do this on a covered work surface.
- In a bain-marie, (a bowl sat over a saucepan of boiling water) Melt 200g of the dark chocolate. In another one, melt the white chocolate.
- Pour the melted dark chocolate evenly over the caramel layer.
- Just before the dark chocolate starts to set, take a spoon, and drop blobs of the melted white chocolate onto the dark chocolate. With a cocktail stick, swirl the white chocolate until it creates a marble effect. There are no rules to this bit.
- Sprinkle over the gold stars, and spray some of the lustre on top of the chocolate layer.
- Allow to cool completely, cut evenly into squares, serve and enjoy!
