Gluten free millionaire Shortbread

I love millionaire shortbread. It was a favourite cake of mine when I was small as one of my aunts made the best one ever. We had it every time we went to stay in the summer. She would pack it up in a basket with plenty of sandwiches and a huge flask of tea and we would have it in the fields for harvest tea as they called it. My uncle was busy combining generally through the night in the harvest time so my aunt would take tea to him. It meant we got to enjoy a lovely picnic in the fields each day when we stayed with our cousins. It brings back really lovely memories. I served this to my aunt and uncle last summer when we all met up for a picnic on the beach and not only did she love it but so did my uncle. Praise from them both was high praise indeed. This recipe is one which is a bit lengthy to make but well worth it.  I have made it gluten free but you can easily use your own favourite shortbread recipe for the base if you want to switch it back but to be honest the idea with all of my recipes is that they taste as good as the original. It sounds very indulgent and it is but its nice to have a treat every now and then.

Ingredients

Base 
175g butter
75g caster sugar
175g rice flour (I use doves farm)
75g ground almonds

Or make a biscuit base
275g gluten free digestives or ginger snaps, finely crushed (I do this with a rolling pin)
150g butter, melted
1. Melt the butter and add the crushed biscuits, press well into the tin, pressing into the edges and corners, press down firmly and then chill.

Caramel
115g butter
55g caster sugar
200g condensed milk

2 tblsp golden syrup

Topping

200g plain chocolate (or whatever chocolate you prefer)

1/2 oz butter

Variation

Sprinkle with crushed candy canes as the chocolate begins to harden

or 

Sprinkle with chopped orange sticks (see my recipe on 28th November  or use chocolate matchmakers)

Method

1.Preheat the oven to 180 C/350 F/ gas mark 4 or Aga equivalent.

2. Grease and line a square tin 8cm by 8cm if you like a thick slice or a 20cm by 25cm if you would like it slightly thinner 

3. Start by making the base. Cream the butter and the sugar together and beat till light and fluffy (I use a mixer for mixing the base)

4. Add the rice flour and ground almonds and mix until combined.

5. Press into the tin making sure its spread up to the edges.Prick all over with a fork.

6. Bake for 25-30 minutes or until golden brown. During the baking process for some reason the base puffs up. I press it down every now and then with the back of a spoon and when its cooked I do the same as it cools. Set to one side while making the filling.

7. For caramel filling put all of the ingredients into a pan, stir over a low heat until melted and smooth. It is really important to keep stirring continuously so the caramel does not catch and burn. Bring to the boil stirring all the time.

8. Boil for about 5 minutes until it has gone a nice golden brown, stirring all the while.

9. The way I tell if it is cooked enough is by pouring a small amount on a plate and allowing to cool  and running finger through. If it thickens on cooling then it is cooked enough. Or you can get a glass of cold water and drop a spoonful into the glass to see if it thickens on cooling. 

10. Once ready pour over the base and spread. Allow to cool before topping with the chocolate.

11. To make the topping melt the chocolate in a bowl set over a pan of boiling water. (bain-marie)

12. Stir in the 1/2 oz butter once the chocolate has melted. Pour over the cooled base.

13. Allow to cool completely so the chocolate sets before cutting into squares.