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Gluten Free and Dairy Free Millionaire Shortbread

This creates 6 large rectangular pieces of millionaire shortbread, in a 1lb loaf tin (approx 25 x 13.5 x 9cm). You can easily scale this recipe up if you'd like to use a bigger tin!
Prep Time1 hr
Course: Dessert
Cuisine: American, english
Keyword: gluten free baking, gluten free millionaires


  • 85-100 grams chocolate of your choice

Shortbread - info about the ingredients in the blog post

  • 90 grams Stork block
  • 140 grams gluten free self-raising flour - can also use plain if that's what you've got in the cupboard
  • 45 grams caster sugar


  • 70 grams dark brown soft sugar
  • 70 grams spread - I use Flora Dairy Free Spread (or regular spread if you're not dairy free)

Vegan Condensed Milk *use this if you're dairy free*

  • 1 can LOW FAT coconut milk - FULL FAT WILL NOT WORK!! from a can in the asian section of a supermarket, not a carton that you'd drink
  • 150 grams caster sugar

*OR use this if you're not dairy free*

  • 200 grams Carnation Condensed Milk


If you're dairy free, follow the steps below to make your own condensed milk. If not, move to "Shortbread".

  • Add the coconut milk and 150g caster sugar to a pan.
  • Heat the pan on a LOW temperature, stirring frequently until the sugar has melted
    >How to tell if the sugar has melted: stir the mix, if you can't feel the grains in the milk and there's none on your spoon when you remove it from the pan, its melted! Takes 5 mins.
  • Bring to a controlled simmer, at the MEDIUM temperature.
    >By "controlled simmer", I mean the whole pan is lightly bubbling but the bubbles arent so aggressive that its getting hotter and hotter and starting to boil over.
  • Once its got to a simmer, set a timer for 35 mins. Remove your spoon and do not stir it anymore.
    >If you stir it, it can crystallise and cause all sorts of problems so leave it alone!!!
    >Check on it every 10 mins or so, to make sure its still a controlled simmer. Don't panic if its started boiling or isn't simmering anymore, just adjust the temperature accordingly.
    >What to expect: During that time, tt'll get paler and more see through, like the pic. Eventually itll look very thick and sticky. Once its at that stage, its done!!
  • After the 35 mins is up, turn off the heat and leave the milk to cool to room temperature in the pan so you can check it has reached the right consistency.
    > A MUST: read my notes in the blog post above for in the section"Dairy Free?" to find out what 'the right consistency' is. This bit is the most important part of the whole entire recipe so make sure you read it!!!
    >If its too runny, turn the heat on to low. Slowly increase the heat, bringing it back up to a simmer and leave for another 3-5mins. Turn off the heat and check the consistency again.
  • Set aside


  • 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!
  • Line your tin with baking paper/foil. Place the shortbread mix into the bottom. Push it down with your hands, so its roughly even.
  • Use the back of a spoon to level it out properly!
  • Ideally, place the tin of shortbread mix into the fridge for at least 30 mins before moving onto the next step
    >This firms up the butter and intensifies the flavour.
  • Place into a pre-heated oven for 18mins at 175oC, or until the edges are just browning.
    >If you're making a bigger millionaire, you might need to increase the cooking time. Just watch for those browning edges!
    >Also, if you're oven isnt the best (like mine), after 10 mins, turn the tin round to cook it more evenly.
  • Remove and leave to cool whilst you move onto the next step...


  • Add the brown sugar and spread to a pan. Melt on a low temp, stirring constantly until all the sugar has dissolved.
    >Don't rush this step - make sure the sugar is full dissolved (same test as the vegan condensed milk above. If not, you'll end up with a grainy millionaire.
  • Add a little bit of the condensed milk and stir until fully mixed in. Add more, mix in. Repeat until all of your condensed milk is incorporated
    >If you made your condensed milk in advance, do this in lots of steps! This is because of the difference in temperature of the cold milk and the warm sugar/butter. It will cease up if you try to go too quickly!!
  • Bring to a boil for 30 seconds.
  • Pour the mix straight onto the shortbread. Place into the fridge to cool.
    >You might think it looks quite light at this stage, but don't worry it lightens as it cools.
  • Once its firm to the touch, melt your chocolate over a bain-maire and pour over the caramel.
  • Place in the fridge to set.
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