Vickys Millionaires Shortbread, GF DF EF SF NF VEGAN

Source : Preheat Oven To Gas 4 And Grease A 9 X 13 Tinmix The Flour Xanthan Gum If Using And Caster Sugar Then Rub In The 1st Lot Of Margarine To Form Breadcr...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 29, 2022

Step:

  1. Preheat oven to gas 4 and grease a 9 x 13 tin

  2. Mix the flour, xanthan gum if using and caster sugar, then rub in the 1st lot of margarine to form 'breadcrumbs' so it is well integrated. Continue kneading to form a dough.

  3. Press the dough into the bottom of the baking tin and prick lightly with a fork. Let rest in the fridge for 30 minutes before baking for 20 minutes. Let cool in the tin

  4. Meanwhile add the next 100g of butter, sugar and cans of condensed milk to a pan and heat until sugar is dissolved. Then bring to the boil and simmer down for 5 mins to thicken.

  5. Pour over the cooled shortbread and let cool and set.

  6. Melt the chocolate in a bowl over a pan of simmering water and when the caramel layer has cooled, pour the chocolate on top.

  7. Let everything cool and set then cut into squares

  8. If you can't tolerate coconut, dairy or are vegan, there's a product called Vance's Foods DariFree Original Powder Gluten-Free Beverage which is potato-based. You can make evaporated milk from this, then condensed from the evaporated! Mix half a cup of it with 1 cup of water to make evapo, then to make condensed mix that with 1 cup of granulated sugar and stir over a medium heat


Ingredients

  1. 250 grams plain / gluten-free flour
  2. 1/8 tsp xanthan gum if using GF flour
  3. 75 grams caster sugar
  4. 175 grams softened butter
  5. 200 grams plain chocolate, I use Plamil / Enjoy Life free-from
  6. 100 grams soft brown sugar
  7. 2 can (2x397g cans) of condensed milk or see my free-from recipe
  8. 100 grams gold-foil wrapped Stork margarine or butter

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