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5 from 4 votes

Millionaire shortbread (gluten free & vegan)

Prep Time30 mins
Cook Time30 mins
Setting time2 hrs
Servings: 9 Squares


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


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!