Millionaire shortbread is a delicious pastry of Scottish origin made up of three layers: a shortbread biscuit, a layer of fondant caramel and a covering of chocolate. It is a rich and delicious cake, hence its name “millionaire”. I specially made it for my son's 15th birthday. Needless to say, this is not a light dessert! But it's delicious. Here is a gluten-free version of this delicious recipe.

Millionaire Shortbread

5 from 1 vote

United Kingdom

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Preparation time 15 mins Cooking time 35 mins Rest time 1 hrs Total time 1 hr 50 mins

Difficulty: Intermediate Servings: 8

Author: Gluten Escape

Ingredients

Servings

• For the shortbread cookie:

• 150 g gluten-free flour (or 70 g rice flour, 50 g almond powder and 30 g cornstarch)

• 100 g cold butter cut into cubes

• 50 g of powdered sugar

• 1 pinch of salt

• For the caramel:

• 120g butter​

• 120 g of brown sugar

• 400 g sweetened condensed milk (1 can)

• For the chocolate cover:

• 200 g dark chocolate (or milk chocolate, depending on your preference)

• 1 tsp coconut oil (optional, for a smoother texture)

• chocolate shavings to decorate

Preparation

1. Step 1: Prepare the shortbread cookie
2. Preheat the oven: Preheat your oven to 180°C. Butter a 20 cm square mold and line it with baking paper or use a pastry frame.
3. Make the shortcrust pastry: In a bowl, mix the gluten-free flour, sugar and a pinch of salt. Add the cold diced butter and mix with your fingertips until you obtain a sandy texture. Press the dough evenly into the bottom of the pan.
4. Bake: Bake for about 20 minutes, or until the cookie is golden brown. Let cool completely.
5. Step 2: Prepare the caramel
6. Make the caramel: In a saucepan, melt the butter over low heat. Add the brown sugar and sweetened condensed milk, then mix well. Simmer over medium heat, stirring constantly, for about 8-10 minutes, until the mixture thickens and turns a golden caramel color.
7. Pour the caramel: Once ready, pour the hot caramel over the cooled shortbread cookie. Spread evenly using a spatula. Leave to cool until the caramel is well set.
8. Step 3: Prepare the chocolate couverture
9. Melt the chocolate: Melt the chocolate in a bain-marie or in the microwave (in 30 second intervals). Add a teaspoon of coconut oil if desired for a smoother texture.
10. Pour the chocolate: Pour the melted chocolate over the cooled caramel and spread it evenly. Let sit at room temperature until the chocolate is firm (or place it in the refrigerator to go faster).

11. Cutting and serving: Cut into squares: When the chocolate is well set, remove the shortbread from the mold by pulling on the baking paper. Cut into small squares with a sharp knife.  

12. Enjoy: These little squares keep well in an airtight container, at room temperature or in the refrigerator for a firmer texture.

Note

You can make chocolate shavings by grating a chocolate bar with a peeling knife.

Keywords: Gluten-free millionaire shortbread, gluten-free cake recipe, Scottish recipe

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