Gluten free millionaire's shortbread squares
Crisp shortbread, soft caramel and a snap of chocolate, all gluten free.
- Time1 hr plus chilling
- LevelMedium
- Costabout £0.27 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin.
- 2
Rub the flour, sugar and butter together, then squeeze into a dough. Press flat into the tin and prick with a fork.
- 3
Bake for 20 minutes until pale golden. Leave to cool in the tin.
20 min - 4
Melt the caramel butter and sugar in a pan with the condensed milk. Stir constantly over a medium heat for 6 to 8 minutes until thick and golden.
7 min - 5
Pour the caramel over the shortbread and chill for 1 hour until set.
60 min - 6
Melt the chocolate and spread over the caramel. Chill until set, then cut with a hot knife into 16 squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.