I can remember making Millionaire’s Shortbread in a domestic science lesson at school years ago. On the way home, all my friends asked to try it – by the time I got home, I had two pieces left. Years later, this dairy-free version goes just as quickly!
makes: 16 squares
preparation: 45 minutes
baking: 25 minutes
cooling: 1 hour
freeze: Yes
for the shortbread
115g (4oz) dairy-free spread
175g (6oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
55g (2oz) caster sugar
for the caramel
125g (4½oz) dairy-free spread
125g (4½oz) caster sugar
400g (14oz) Dairy-free Condensed Milk
60g (2¼oz) runny honey
for the chocolate topping
100g (3½oz) good-quality
(60% cocoa) dark dairy-free chocolate
100g (3½oz) dairy-free milk chocolate
100g (3½oz) dairy-free white chocolate
equipment
18cm x 27cm (7 x 10½ inch) shallow baking tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the baking tin, leaving enough lining paper hanging over the edge so you can lift the shortbread easily out of the tin.
* Place the shortbread ingredients in a food processor and blitz until they are all combined. Press firmly and evenly into the baking tin, right into the corners. Prick lightly all over with a fork.
* Bake for 20 to 25 minutes or until golden brown. Remove from the oven and leave to cool in the baking tin.
* Whilst the shortbread is cooling, make the caramel. Place the dairy-free spread into a medium-sized heavy-based saucepan and gently heat.
* Add the sugar, dairy-free condensed milk and honey, turn up to a medium heat and bring to the boil, stirring continuously. This will take about 10 minutes. Simmer and continue to stir for another 5 to 10 minutes until the mixture thickens and turns a nice caramel colour.
* Pour the caramel evenly over the cooled shortbread base. Place in the fridge to cool and firm.
* Once the caramel is firm, melt the dark and milk chocolate together in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until melted and smooth.
* Pour the melted chocolate over the caramel and leave to set. Don’t put it in the fridge, or the chocolate will become too hard to cut.
* In another bowl, melt the dairy-free white chocolate over a saucepan of boiling water taken off the heat. Stir continuously until melted and smooth. Drizzle the melted white chocolate over the shortbread. Leave to set.
* Once the chocolate has set, cut into squares. Although the caramel is quite firm, it will begin to soften in warm weather and go really gooey. You might prefer to store the shortbreads in an airtight container in the fridge for up to five days – that’s if they last that long!
tip: If you like dark chocolate, omit the milk chocolate and use 200g (7oz) dark chocolate instead.