Saturday, May 5, 2012

Millionaire Shortbread

Almond Shortbread
1 cup brown rice flour
1 1/2 cups icing sugar
1/2 cup ground almonds
1/4 tsp xanthum powder

2 drops vanilla extract
1/2 to a 1/3 cup margarine 


Mix the dry ingredients in a large bowl and then add the vanilla and 1/2 cup of margarine.  

Combine using your hands for 5 mins until it forms a soft dough.  If too crumbly add a little more marg (approx a tbsp).
Press into the base of a silicone cake mold. I use the base of a cup for this to avoid lots of finger indents.
Bake for 20-30 mins until browned.
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Caramel layer*
300g caster sugar 
60g vegan margarine 
approx. 125ml soya cream with 3 tbsp potato starch mixed in
few drops vanilla
Safety note: Sugar boils at a much higher temperature than water so be very careful not to touch it when it's hot or splash it on yourself.

Heat just the sugar a large steel pan on a medium heat, stirring continuously (especially the edges to make sure they don't burn). After around 5 mins the sugar will start to melt and turn a caramel colour. 

Keep stirring until all the sugar lumps have melted and then stir in the remaining ingredients.
Test the consistency is thick enough by dropping some in cold water or onto chopping board and letting it cool. It needs to hold it's shape but not be hard and brittle. If it's too soft, keep heating and stirring, if it's too brittle add more cream.
When you have the desired consistency, pour over your shortbread and leave to set.
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Chocolate Layer
200g GF DF chocolate
Melt the chocolate in a double boiler (in a heat proof bowl over boiling water).
Pour over the caramel layer and leave to set.
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* The caramel layer is time consuming. If you can't be bothered, you can make a much easier peanut buttery layer instead (see below).
Peanutty layer
3/4 cup smooth peanut butter
6 tbsp margarine
11/2 cups icing sugar
Melt the butter and stir in the peanut butter until combined. Add the sugar and mix well.  Spread over the shortbread base.