Vickys Millionaires Shortbread, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with flour, caster sugar, butter, chocolate, sugar, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to gas 4 and grease a 9x13 tin
2
Mix the flour and caster sugar, then rub in the 1st lot of butter to form 'breadcrumbs' so it is well integrated.
3
Continue kneading to form a dough.
4
Press the dough into the bottom of the baking tin and prick lightly with a fork.
5
Bake for 20 mins and cool in tin
6
Add the next 100g of butter, sugar and cans of milk to a pan and heat until sugar is dissolved.
7
Then bring to the boil and simmer down for 5 mins to thicken.
8
Pour over the cooled shortbread and let cool and set.
9
Melt the chocolate in a bowl over a pan of simmering water and when the caramel layer has cooled, pour the chocolate on top.
10
Let everything cool and set then cut into squares
11
If you can't tolerate coconut, dairy or are vegan, there's a product called Vance's Foods DariFree Original Powder Gluten-Free Beverage.
12
You can make evaporated milk from this, then condensed from the evaporated!
13
Mix half a cup of it with 1 cup of water to nake evapo, then to make condensed mix that with 1 cup of granulated sugar and stir over a medium heat
1279
kcal
Calories
77
g
Fat
131
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 250 grams plain / gluten-free flour, 75 grams caster sugar, 175 grams softened butter, 200 grams plain chocolate, I use Moo-Free brand rice milk chocolate, and more.
Yes, Vickys Millionaires Shortbread, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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