Millionaires Shortcake
Ingredients
150 g gluten free plain white flour
75 g cornflour
75 g caster sugar
150 g dairy free hard margarine
50 ml cold water
200 g granulated sugar
75 ml dairy free milk
30 g dairy free soft margarine
1 tsp vanilla extract
200 g dairy free chocolate, melted
Cooking temperature
200 c 400 f gas mark 6
Cooking time
30- 40 minutes
Makes 8-10 fingers
Method
Bake for 15 minutes in a pre-heated oven. Leave it in the tray to cool down whilst
preparing the caramel.
Place the granulated sugar, milk and soft margarine into a deep saucepan. Warm
it up slowly until all of the sugar has dissolved, stir it occasionally. Bring
it to the boil and boil for about 15 minutes until it reaches the “soft ball”
stage. Take it off the heat, allow it to cool for 5 minutes, then stir in the
vanilla extract and beat it until it starts to thicken and loses its gloss. Spread
the hot caramel over the shortcake in the tin and allow it to cool.
When the caramel is completely cold, pour the melted chocolate all over and leave
it in a cool place to set.
Remove from the tin and cut into fingers, simply the best!
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