I’ve finally made a Gluten Free Twix!!!
Its no secret that I’m a chocoholic – chocolate is my fav food in the entire world (second fav is sweetcorn incase you were wondering haha). So when I realised I could never have a Twix again, the world became a very, very dark place… that is until now!
I’ve worked out a pretty easy way to make them gluten and dairy free. My non-coeliac family said they’re actually better than the real thing. BOLD STATEMENT!
The gluten free twix shortbread is ever so slightly crumbly, perfectly buttery and delish. Its topped with a rich, sweet caramel and coated in my favourite dairy free chocolate. The only problem is that they disappear faaarrrr too quickly in this house!!
My Shortbread Ingredients
- Flour – you can actually use self-raising or plain. Self-raising is my preference but doesn’t make a huge amount of difference.
- Stork Block of Butter – wouldn’t recommend anything else!!!!
- Comes in a 250g foil block, NOT a tub – see pic below.
- Costs about 80p. Sometimes comes in prettier packaging (it’s yellow with pink spots at the moment!!) but always says “biscuits and pastry” on the front.
- It’s naturally dairy free too!!
- Caster Sugar – haven’t tried to swap this but would guess white granulated sugar would be fine too. Maybe even golden caster sugar – it might just result in a browner shortbread
My Shortbread Shortcut
Its super easy to make the shortbread but if you’re not feeling it, you can always get some from the free from aisle in the supermarket e.g. this one from Morrison’s is gluten & dairy free.
Doesn’t really matter if you cant get fingers, the circular biscuits work perfectly. Or even a totally different biscuit, maybe a gluten free hobhob or digestive?! It’s not quite a twix then but it’ll be very tasty!!
You can make them any shape you like… bars, circles, flowers… I’ve even use a bunny shaped cookie cutter at Easter, hearts on Valentines Day and gingerbread men shaped at Christmas.
Homemade Gluten Free Twix
Caramel & Choc
- 200 grams caster sugar
- 70 grams dairy free butter – I use Flora Original/Dairy Free from a tub
- 70 ml coconut cream/single soya cream – either buy a carton of coconut cream in the Asian section of a supermarket or place a full fat can of coconut milk in the fridge overnight & then use the thick white cream that rises to the top. You can buy fresh or long life soya cream in the free from section.
Shortbread – see "The Ingredients" section in my blog post for more info
- 230 grams Stork block
- 350 grams self-raising flour
- 110 grams caster sugar
The Shortbread Dough
- Cream the butter & sugar until smooth and fluffy>I mix with an electric hand whisk for about 1 min. You could also use a wooden spoon but you'll have to really go for it!!
- Sift in the flour & mix together until JUST combined. I use an electric whisk for this. Could easily use a wooden spoon here.>Don't worry if you haven't got a sieve – just tip it in 😉>"JUST combined" is when you cant see any more white from the flour and its just starting to clump together, like the picture.
- Use your hands to press the mix together into a few balls in the bowl. It will be crumbly but that's no problem!
- Transfer to a big piece of cling film>I find it easiest to transfer in a ball at a time, in a line. Don’t worry if its falling apart a little.
- Push the balls together and wrap it up tightly. Put it in the fridge for at least an hour to firm up.
Make the Biscuits
- Pre-heat your oven to 175oC.
- Dust your hands in flour. Make a round-ish ball with the dough in your hands – you can be quite heavy handed with it here, play with it like its playdough for 20 secs.
- Place the ball on a floured surface and use the palm of your hand to flatten slightly. Then bash with a rolling pin to flatten a little more>Bashing with the rolling pin helps to stop the shortbread dough from falling apart in the next step.
- Dust your rollling pin. Roll out the dough until its about 2cm thick. If cracks start appearing in the dough, bash them with the long side of the rolling pin to help it firm up. Cut into a big square, then cut into fingers. >If you'd rolled too thin, don't worry just gather the dough together and start again! Add more flour to the rolling pin, work surfaces and your hands.
- Place on a baking tray lined with baking paper, a few cm apart from each other. Put into a preheated oven for 15mins at 180oC, until the edges are browning.
- Remove from the oven and leave on the tray until coolWARNING: if you try to move them before they have cooled, they’ll probably crumble.
- Pour the sugar into a pan & melt down to a golden brown caramel at a med-high heat, stirring continually.
- Once its melted, add the butter and stir for around 3 mins, until fully incorporated. Careful as it bubbles and spits a lot.
- Add the cream and stir again for 1-2mins until its mixed in.
- Set aside for 10mins to cool slightly and then transfer to a jar/containerDon’t worry if its really runny at this point – it hardens up A LOT in the fridge.
- Put in the fridge until it hardens to the consistency of chewy caramel sweets! Takes at least 1-2hrs (or overnight if you have time). Here’s what it will look like once ready.
- Spoon about 2 tsp of caramel onto the first shortbread. If the caramel is set enough, it’ll be pliable so you can shape it to the size of the biscuit.
TIP: If this is your first attempt, dont use as much caramel as my pic. Use about half and try not to go right to the edges of the biscuit. This is because it might take you a bit more time on your first attempt & the longer the caramel is out the fridge, the more it will melt! Less caramel will be easier to work with.
- Put the first finger onto a plate and place in the freezer. Add caramel to the second biscuit, put that in the freezer too and keep going until they’ve all been covered! Leave them all for 10-15mins for the caramel to freeze (this will make step 4 easier!)
- Melt your chocolate. Tip: to ensure the chocolate stays glossy and doesn’t go cracked & white once its put into the fridge, it needs to be tempered. Sounds complicated but here’s my cheats way… melt 2/3 of the chocolate over a bain-marie. Then remove from the heat and stir in the remained until its all smooth.
- Dip the bottom of the biscuit into the chocolate sauce and then spoon more over the top. Rough is fine – twix bars aren’t very neat.
- Place onto a tray covered in foil & leave to set for around 15mins, either at room temp or in the fridge.