Living within a tight budget, but still rocking the glam!
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Thursday, 4 October 2012
Gluten Free Millionaires Shortbread Recipe
On a fairly regular basis, I will get a huge craving for these glorious little beasts! I can't help but lust after the creamy, chewy caramel and sweet, smooth chocolate. Now that I have finally found a wonderful recipe for a buttery biscuit base (insert favourite masterchef mash up here) I am once again in heaven!
250g Plain White Flour (Doves farm is the best)
75g Caster Sugar
100ml Double Cream
50g Caster Sugar
400g Condensed Milk
200g Milk Chocolate
100g Dark Chocolate - Optional
Mix all the base ingredients together until it resembles a soft crumbly dough. Don't worry if some of the butter stays in lumps, this will break down during baking.
Oil a 23-25cm square pan and place the mixture into it. Because this dough is so crumbly, you may find it difficult to spread in the pan. I found that the easiest way to do this, was to use my finger tips to squidge it along (just make sure they're spotlessly clean!). To level off the surface, I used the back on a large spoon - to stop it sticking, run some oil over it. Prick the surface of the mixture with a fork and set aside.
Preheat the oven to 180°C /Fan160°C /350°F/Gas 4, and then bake the shortbread for 20 minutes. Once cooked, set aside to cool completely.
Place all the caramel ingredients in a pan and place on a low to medium heat. You need to constantly stir this, or else it will burn and not only taste foul, but ruin the pot - believe me ;) Depending on how thick you like your caramel, will depend on how long you need to simmer it for once it has come to the boil. 10 minutes is soft serve, 15 minutes medium, 20 minutes firm and 25 minutes almost completely set. Take care during this stage, as the mixture will boil and spit, this stuff burns skin on contact.
Once your mixture has reached your desired consistency you need to pour it over the shortbread base. Level off the top and leave to set - 1-2 hours should do the trick.
Take the 200g of milk chocolate and break it into a microwavable container. Place in the microwave and blast on high until melted - make sure you stir it every 20 seconds or else it will burn. Once completely melted pour over the caramel and leave to cool for an hour.
Step Seven - Optional
Take the 100g of dark chocolate and break it into a microwavable container. Place in the microwave and blast on high until melted - make sure you stir it every 20 seconds or else it will burn. Once completely melted set aside to cool for five minutes. Once cooled, pour over the milk chocolate for a lovely decedant, double layered, chocolate feast!