** Dairy free and gluten free Millionaire Squares **
These are also soya free and egg free and vegan.
They are also suitable for freezing.
* Shortbread Base *
125g/1 cup gluten free plain flour
125g/1 cup cornflour
15ml/1 tbsp warm water
160g/¾ cup dairy free butter
90g/¾ cup icing sugar/powdered sugar
* Fudge layer *
A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g) [Condensed coconut milk recipe]
300g/1½ cup brown sugar
125ml/½ cup of dairy free milk
150g/½ cup dairy free butter
* Chocolate layer *
150g/¾ cup dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top
Preheat oven to 180 degrees Celsius
Mix the butter and sugar together
Sieve in the flour and mix well into butter and sugar mix.
Add water and bring mix together. Don’t over mix.
Press into lined tin (8cm Square tin) and bake for 25 minutes.
Remove from oven, put aside to cool.
Put the condensed milk, sugar, milk and butter into a saucepan.
Stir constantly over a low heat until sugar melt, turn up heat and bring to the boil. Stir constantly to prevent burning. Allow it to boil for 15/20 minutes.
The mixture will thicken as the sugar and butter melts. Watch carefully as it can easily burn.
Leave a side for 5 minutes to cool slightly and then mix well. It should be thick but smooth. If it hasn’t thicken then bring back to boil for about 5 minutes and let it cool again and mix well.
Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.
Melt chocolate (and coconut oil)
Ensure fudge is completely cold before spreading across it.
Leave to cool and harder before cutting.