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Millionaire's Shortbread

Guest Chef Recipe

Millionaire's Shortbread
Courtesy of Grace Cheetham
gluten free
wheat free
kid friendly


Serves: 16

Millionaire's Shortbread

A baked treat is like a little piece of heaven, my rich Millionaire's Shortbread is no exception. Turn the oven on, line up the ingredients, and start mixing - it's good for the soul!



  • 150g/5½oz/⅔ cup dairy free margarine, plus extra for greasing
  • 75g/2½oz/heaped ⅓ cup caster sugar
  • 275g/9¾oz/2¼ cups Biscuit Mix 

Biscuit Mix

  • 60g/2¼oz/⅓ cup brown rice  flour
  • 45g/1¾oz/heaped ⅓ cup cornflour (cornstarch)
  • ½ tsp xanthan gum
  • 45g/1¾oz/scant ½ cup ground almonds

Caramel Topping

  • 50g/1¾oz/3½ tbsp dairy free margarine
  • 100g/3½oz/½ cup caster (superfine) sugar
  • 3 tbsp golden syrup (light corn syrup)
  • 50ml/1½fl oz/3½ tbsp dairy free cream


  • Chocolate Topping 
  • 300g/10oz dairy free dark chocolate, 70% cocoa
  • solids, chopped or broken into small pieces



  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Grease a 20cm/8in square cake tin (pan) with margarine and line the base and sides with baking parchment.
  3. To make the shortbread, put the margarine and sugar in a large mixing bowl and, using an electric mixer, beat together until well mixed, but take care not to overmix. Add the biscuit mix and gently mix in thoroughly.
  4. Transfer the mixture to the prepared cake tin, spread over the base evenly and press down firmly using the back of a spoon. Bake for 40–45 minutes until lightly browned and firm to the touch. Leave to cool completely in the tin.

Biscuit Mix 

  1. Sift the flours and xanthan gum into a large mixing bowl. Add the ground almonds and mix together. 

Caramel Topping 

  1. To make the caramel topping, put all the ingredients in a heavy-based saucepan over a medium-high heat, stir and bring to the boil. Boil gently for about 5 minutes, without stirring, until the mixture darkens slightly and starts to thicken. Remove from the heat and leave to cool and thicken a little more for about 2 minutes, then pour onto the shortbread base. Leave to cool completely.

Chocolate Topping 

  1. To make the chocolate topping, put the chocolate pieces in a large heatproof bowl and rest it over a pan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Pour it over the caramel topping and leave to cool completely and go hard. Once set, remove from the cake tin and cut into 16 pieces.

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