Millionaire shortbread (gluten free, dairy free and vegan)
My gluten free, dairy free and vegan millionaire shortbread recipe has a buttery shortbread base, a sticky caramel centre and a chocolate topping. This recipe has taken me a long time to perfect, it turns out that getting the texture of dairy free caramel right is pretty hard, but I’m so happy with the final result.
To make my millionaire shortbread you will need a standard 20cm square baking tray, you can purchase one by clicking here. If you do make them I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which cream do you use for the caramel?
For this recipe I used the Alpro Single Soy cream however any single soy cream would work.
Which butter do you use for the shortbread?
For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long do they take to set?
My Millionaire Shortbread will take a minimum of 2 hours to set in the fridge.
How long do they last?
They will last for around 3 days in an airtight container, however are always best served on the day you make them.
How do I know if the caramel is ready?
The caramel will take around 15 minutes and will still be slightly runny. You can test it is ready by dropping a small amount into a bowl of cold water, if it forms a soft caramel ball when pushed together this means it is ready.
Millionaire shortbread (gluten free & vegan)
Ingredients
For the shortbread
- 250 g gluten free plain flour
- 75 g caster sugar
- 1/4 tsp xanthan gum
- 175 g dairy free butter (I use the 'Stork' perfect for baking gold packet)
For the caramel
- 160 g caster sugar
- 130 g golden syrup
- 175 g dairy free soy cream (I used the 'Alpro' single soy cream)
- 1 tsp vanilla extract
- 40 g dairy free butter
For the chocolate
- 200 g dairy free dark chocolate
Instructions
For the shortbread
- Pre heat your oven to 180C and grease and line a 20cm square baking tin.
- Add your butter and sugar to a large mixing bowl. Cream together with an electric whisk for a few minutes until smooth. Add the flour and xantham gum and mix together until a dough is formed. Press the dough into your lined baking tin.
- Bake for around 25-30 minutes, until slightly golden on top and firm to touch. Remove from the oven and leave to cool whilst you make the caramel.
Make the caramel
- Add your caster sugar, golden syrup, vanilla extract and soy cream to a saucepan and place over a low heat. Stir until fully combined. Stir in the butter and bring to a simmer on a medium heat.
- Simmer for around 15 minutes, continuing to stir constantly so it doesn't stick or burn. The caramel will start to thicken up but will still be slightly runny. You wil be able to tell it's ready by dropping a small amount into a bowl of cold water, it should form a soft caramel ball when pressed together.
- Pour the caramel on top of the shortbread biscuit and place in the fridge to set for atleast an hour before adding the chocolate.
Melt the chocolate
- Melt the chocolate in a saucepan and then pour on top of the carmel. Place back in the fridge for another hour, or until fully set. Enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.
Looks delish! Definitely will try this sometime ☺️
Nice recipe. Being lactose intolerant myself I’m interested in giving this one a go. Specially the caramel! Thanks!
This looks amazing! I’m not the biggest fan of spending time in the kitchen but I’m tempted to try this.
I can’t eat soy ~ do you think coconut or almond cream would work? Looks amazing!!
Hi Pam,
I haven’t tried with any other cream but I don’t see why it wouldn’t work 🙂
Alice
What kind of GF flour do you use?
My favourite to use is the FREEE gluten free plain flour 🙂
Hi. Looks a fabulous recipe. Can you use coconut blossom sugar and maple syrup as alternative as I can’t have caster sugar or golden syrup.
Hi Karin, Thank you – As I haven’t tried either of these alternatives I wouldn’t like to say if they would work or not but if you do try then I’d love to know how you get on! x
This is a great recipe, I followed it exactly using the recommended ingredients and they are delicious! Can’t wait to try more of your gluten and dairy free recipes. Thanks Alice 🙂
My gluten free flower has xanthan gum in it, so I don’t need to use extra right?
Hi,
Yes if your flour already contains xanthan gum you don’t need to worry about adding any more.
Alice 🙂
Hi, I’m looking to follow this recipe but for 16 servings would you recommend just doubling the amount of each ingredient?
Hi Olivia,
This recipe would probably serve 16 smaller slices. Or double and do it in 2 separate square tins 🙂