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.

Print Recipe

5 from 3 votes

Millionaire shortbread (gluten free & vegan)

Prep Time30 mins

Cook Time30 mins

Setting time2 hrs

Servings: 9 Squares

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

• 120 g caster sugar
• 100 g golden syrup
• 30 g dairy free butter
• 1 tsp vanilla extract
• 130 g dairy free soy cream (I used the 'Alpro' single soy cream)

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.