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This recipe for vegan millionaire shortbread is to die for! It is gluten and dairy free as well as paleo friendly. I like to think of them as a clean eating and healthier version of twix bars!
Gluten free Millionaires Shortbread cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be displayed at many standard situations possibly. I am certain you will see lots of people who just like the Gluten free Millionaires Shortbread dishes that you just make.
Alright, don’t linger, let’s course of action this gluten free millionaires shortbread menu with 14 materials which are definitely easy to receive, and we have to process them at the very least through 9 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements Gluten free Millionaires Shortbread:
- Need 360 ml Gluten Free Flour
- Require 100 ml of Icing Sugar
- You need 225 ml Margerine
- Get 75 ml of Golden Syrup
- Make ready 1 can - Condensed Milk
- Get of Or make your own as follow:
- You need 125 ml of Cold Water;
- Prepare 300 ml - Milk Powder (I used Rice milk powder);
- Prepare 190 ml White Sugar; and
- Get 3 ml - Vanilla Essence
- Take 5 ml for Vanilla Essence
- Give 125 ml for Margerine
- Give 200 g of Dark Chocolate (I find milk is to sweet for me(
- Provide 15 ml of Sunflower Oil
Shortbread: Mix the dry ingredients together. Rub in the cold butter and press together to form a dough. Quick and easy gluten free millionaires shortbread made in a matter of minutes with Schär Bisc' Or biscuits. Spread a layer of caramel onto the Bisc' Or shortbread.
Gluten free Millionaires Shortbread making process:
- Pre Heat oven to 175°C
- Sift the gluten free flour and icing sugar together. Rub in the 225ml Margerine.
- Place in prepared oven proof bowl and bake 15-20min until golden brown.
- To make your own condensed milk, mix together the milk powder, cold water, sugar and 3ml vanilla essence, in a microwave safe bowl
- To the condensed milk add the golden syrup, 5ml vanilla essence and 125ml margerine. Microwave on high for 8-9 min stirring every 1-2 min until caramel. Be careful not to burn
- Spread caramel over cooled shortbread. Let it cool completely.
- Melt chocolate with the sunflower oil over a saucepan of boiling water or microwave
- Spread chocolate over cooled caramel. I sprinkle white chocolate chips over for fun.
- Let it cool for another 15min in the fridge. Cut into squares and enjoy.
Cover the caramel with melted milk chocolate. Gluten-free, Dairy-free, Nut-free, Egg-free but always check the ingredients you are using. To make the shortbread base place all the ingredients into a food processor and process until a breadcrumb texture. Alternatively, rub the fat into the flour with your fingers and then add the sugar. Melt-in-the-mouth buttery gluten free shortbread topped with a layer of sweet caramel and then finished off with a rich layer of dark chocolate, and optionally, made even more delicious with a sprinkling of sea salt crystals.
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