Christmas Millionaires Shortbread

Christmas Millionaires Shortbread

Christmas Millionaires Shortbread

Millionaires Shortbread is always popular and so missed by the children when they became gluten free and dairy free.  This recipe may appear daunting but if you prepare it in stages it is a fairly easy one to conquer. 

Makes 30 small squares or 15 larger rectangles

Ingredients for Shortbread:

230 g dairy free spread

350 g gluten free plain flour

2 tsp xanthan gum

110 g caster sugar

Ingredients for the Caramel:

125 g dairy free spread

125 g caster sugar

400 ml (14oz) dairy free condensed milk

60 g golden syrup

Ingredients for the Chocolate Topping:

250 g Chocolate of your choice (Dairy free of course)

Sprinkles (optional)

Method for the Shortbread:

Preheat the over to 180°C / 160° Fan / 350°F / Gas Mark 4.

Grease and line a baking tin.  I use a shallow baking tin which is 18 cm by 27 cm or 7 x 10 1/2 inches. 

Mix the shortbread ingredients either in a food processor or by hand until they are combined and then press firmly and evenly into the baking tin.  Make sure the base is covered evenly and into the corners and finally prick lightly all over with a fork.

Bake in the oven for approximately 25 minutes.  The shortbread should be turning golden brown. 

Remove from the oven and let this cool in the tin. 

Method for the Caramel:

I always let the shortbread cool before I make the caramel.  Ensure you have no distractions at this point as constant stirring is required. 

Add all the ingredients into a heavy based saucepan and bring to the boil.  Make sure the saucepan is large enough.  I always make the mistake of choosing the small one and having to transfer to a larger pan once it is bubbling. 

Once boiling reduce the heat and simmer and continue to stir.  The caramel will thicken and turn into a nice caramel colour.  The whole process can take approximately 30 minutes. 

If you think the caramel is sticking then simply lift the pan off the heat occasionally.

Whilst the caramel is hot pour over the cooled shortbread evenly. 

Once this has cooled slightly, place in the fridge to cool further and become firm. 

Method for the Chocolate Topping:

When the caramel is firm melt the chocolate.  I use a mixture of dark and milk chocolate and use a heatproof bowl over a saucepan of simmering water.  Stir until melted and smooth. 

Pour the melted chocolate evenly over the caramel and cover with sprinkles if you wish. 

It is important you leave to set outside of the fridge if you can.  This isn’t always possible if you live somewhere hot! 

Once cooled and the chocolate set you can cut into squares and store in an airtight container.  I usually have to store mine in the fridge otherwise it melts in the hot weather.

I believe this should last up to a week in a container, though in our house you are lucky if it is 2 days.   

Additional Notes:

If you can’t find dairy free condensed milk in the store then make your own!  It is incredibly simple.  Recipe online.

The Chocolate may discolour when kept in the fridge but I find returns to a normal colour after sitting out for a while.  The colour certainly doesn’t change the taste.

Don’t waste the chocolate left in the pan.  Dip some orange or other fruit into it until the bowl is wiped clean. 

Equipment Used:

Baking Tin

Cake Liner

Saucepan

Large Bowl

Wooden Spoon.

Emma Alexander-Cook

My name's Emma. I've been living gluten-free for over 25 years, and I've been dairy-free for over five years.

Health and Auto-immune Diseases

I have auto-immune diseases and expected to be on medicine for the rest of my life, but I didn't want to live like that. My rheumatology Doctor was so supportive of the change I wanted to make, and with their help, I now manage my auto-immune diseases by being strict with my diet.

It can be quite frightening when you first find out you have to change the way you eat but for some of us' Food is our medicine.'

I have several websites, write blogs, and I'm currently in the process of writing a book.

I trained to be Holistic Health Coach, Meditation and Mindfulness Teacher and Certified Gluten Free Practitioner in order to heal myself, my family and others who find themselves on the same journey as myself.

Websites include:

www.emmaalexandercook.com

www.savemoneyfreezefood.com

www.livefreelovelife.com

www.cooksprojects.com

Photography

Our love for photography started on our travels. We wanted to capture images of the areas we travelled to both for our own records and for our family back at home. Some of these images were reproduced as watercolours. Our favourite images we display at home and friends often asked where we had purchased the pictures! Now you can purchase them online directly from us.

Coaching and Consultancy

Previously an IT Manager my skill set has come in very handy as I am both a Health Coach and also offer consultancy for small business starts up and fellow Health Coaches. This has included building websites and online profiles.

Our Family

Family is everything to me! We have a family of four boys where the age difference between the youngest and the eldest is 18 years. Two of our sons are also Gluten Free and Dairy Free. Emma is a Health Coach who specialises in helping individuals and families achieve their health and wellness goals. Ian runs his own business which began developing a Race Timer for diecast model cars.

http://www.glutenfreedairyfreefamily.com
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Dairy Free Condensed Milk