Millionaire’s shortbread

Gluten-free millionaire’s shortbread can be just as indulgently rich and delicious, and can be enjoyed by everyone in the family.

Makes: about 20
Preparation time: 45 minutes, plus refrigeration time
Baking time: 30 minutes
Oven temperature: 180°C

Shortbread biscuits
• 145g (250ml) cornflour
• 145g (200ml) rice flour
• 35g (50ml) soya flour
• 65g (125ml) icing sugar
• 180g (195ml) butter
Caramel
• 1 tin condensed milk
• 125g (135ml) butter
• 150g (175ml) brown sugar
• 100ml milk
Topping
• 240g dark chocolate
• 60ml melted butter or canola oil

1 Shortbread Mix the dry ingredients together. Rub in the cold butter and press together to form a dough. Press into a 23 x 23cm baking tin and refrigerate for one hour. Bake in a preheated oven for 15 minutes or until the dough is almost cooked and starting to turn golden.
2 Caramel Heat the ingredients for the caramel together over a low heat until melted. Increase the heat slightly and simmer while stirring constantly until the caramel thickens and pulls away from the sides of the pot. Pour over the biscuit base and bake for 15 minutes. Leave to cool, then refrigerate for two hours.
3 Topping Melt the chocolate with the butter or oil and pour over the chilled caramel topping. Spread evenly and refridgerate to set. Cut into squares with a hot knife. Store in an airtight container.