Gluten Free Millionaire's Shortbread
, Makes 9 bars
Gluten-free brown sugar shortbread layered with microwave caramel and a dark chocolate ganache.
| prepPreheat oven to 325°F / 165°C | ||||||
| prepGrease and line an 8-inch / 20 cm square pan with parchment | ||||||
| 115 g unsalted butter, room temperature (for the shortbread) | Beat butter, sugar & salt 3 min | Mix in flour & xanthan gum | Press into pan, bake 325°F / 165°C, 18 min | Pour caramel over shortbread, let set | Spread ganache over caramel | Sprinkle salt; chill 1 hr, slice |
| 70 g packed light brown sugar (for the shortbread) | ||||||
| 1/8 tsp kosher salt | ||||||
| 155 g all purpose gluten free flour blend | ||||||
| 1/3 tsp xanthan gum (omit if blend contains it) | ||||||
| 115 g unsalted butter, chopped (for the caramel) | Microwave caramel in stages, ~10 min | |||||
| 250 g packed light brown sugar (for the caramel) | ||||||
| 120 ml light corn syrup | ||||||
| 200 g sweetened condensed milk (1/2 can) | ||||||
| 340 g bittersweet or dark chocolate, chopped | Heat cream, pour over chocolate, stir | |||||
| 180 ml heavy whipping cream | ||||||
| coarse salt, to finish (optional) | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.