Gluten Free Millionaires Shortbread-Easter Mash Up

Gluten Free Easter Millionaires Shortbread

An updated recipe to the one I wrote last year. And to be honest, I know its not yet Easter, but the Easter Eggs are in the supermarkets and I couldn’t keep this to myself until then, so here it is. It when down very well with colleagues and Noah alike. I had to share it sooner rather than later. Just when everyone is looking to Mothers Day! Oh…I’d better check what Noah’s Mum would like me to bake for that……

Gluten free Millionaires Shortbread Easter-Mash-Up

I used an 8″X11″ cake tin, lined with greaseproof

Pre heat the oven to Gas 2 – middle shelf for baking

Cream together 60g Caster Sugar and 120g soft butter. Then mix in 120g of Dove Farm Rice Flour, 75g Cornflour, plus 1/4 teaspoon of Xanthum Gum. Mix together to bring together to form a  dough.

Press this into the cake tin. Ensuring you get into the corners and level this off. I used the back of a spoon.

Bake this for approx. 25-30 mins. it should have a light brown tinge. Remove from the oven and leave to cool, before putting the next bit on.

For the caramel – dissolve 80g of dark brown sugar with 80g of butter, in a heavy based saucepan. This takes a couple of minutes, but you must ensure all the sugar is dissolved. Stir continuously so that the mix doesn’t burn or stick to the bottom of the pan. Then pour in one tin (397g) of Carnation Condensed milk and over a medium heat stir this until it begins to bubble and thicken. About 4 mins. Pour this over the cooled shortbread and again, leave to cool.

For the topping – melt in a bowl, set in a saucepan over simmering water (don’t let the bowl touch the water) 180g Belgian Milk Chocolate (I use Callebaut) pour then, over the cooled and now set caramel.

Then scatter over 4 Cadbury Crème Eggs cut in half, Cadburys Mini Eggs and some large Chocolate Buttons oh, and 2 small Cadburys Crunchies, just crushed in your hands.

Cool again – can be quicken if you leave the cake in the fridge. But if you leave to cool, covered, at room temperature it will be easier to cut. Once cooled you can cut into as many squares as you want and into any size.

Enjoy and let me know how you get on.


Gluten free Ecclefechan Shortbread Bites recipe #Glutenfree

Because everyone should be able to celebrate any festive feast or National Day. Here is a little twist to one special Scottish cake which could be eaten on Burns Night. After a couple of trials, I found it best to bake this in 2 stages. The first will be to make and partially bake the shortbread base and then remove from the oven, pour on the topping and finish the baking.

It will need to be left to completely cool, before cutting and eating as it will be a little squidgy.

Gluten free Ecclefechan Shortbread bites recipe

You will need a small rectangle baking tray roughly 27cm long, 20cm wide and 3cm deep – rather like a brownie tray  Then line this with greaseproof paper.

Preheat the oven to gas 3, 160c

First make the gluten free Shortbread

120g soft butter

60g caster sugar

120g Dove Farm Rice Flour

70g Cornflour

1/teaspoon Xanthum Gun

Cream the butter and the sugar until white and fluffy, this should take about 4 – 5 minutes. Sift together the dry ingredients and the mix slowly into the butter mix. it will eventually resemble breadcrumbs. At this point, pour into the lined tin and press firmly into the corners and flatten out.

Bake in the oven for 15 minutes and remove. Then turn the over up a fraction as you’ll need to bake the topping and it needs a good glaze to finish it off. o Gas 4, 170c

Next the classic topping.

130g melted butter

2 eggs

160g Light Brown Sugar

1 tablespoon White Wine Vinegar

50g Sliced Almonds

100g Raisins

100g Currants

60g Glace Cherries – halves, if available or cut whole ones into thirds

Ensure there are no lumpy bits in the sugar, you could sieve this or just break up with the back of a spoon.

Whisk the eggs into the melted butter – which should be cooled off a little after melting so as not to cook the eggs! The melted butter should be warm enough to put your finger in. Then whisk in the sugar and the tablespoon of wine vinegar. Sounds weird, but it works. It serves as a balance with the sweetness of the rest of the recipe.

Pour this on to the half-baked shortbread and bake in the now increased heat, in the oven, for a further 25 – 30 minutes.

Allow to cool for a couple of hours prior to cutting and eating.

Should you be interested, I have used my mother’s family tartan as the background – Sutherland.