Gluten Free Shortbread

Updated: Feb 17

DISCLAIMER - My camera broke/died during the making of this recipe so I had to switch to my cell phone. Sorry about the video. A new camera should be arriving by Friday!

Inspired by Laura in the Kitchen Millionaire Shortbread Recipe. I made some changes. I used Gluten Free flour, salted butter and gluten free chocolate chips. I can't eat gluten so I had to use the flour and chips and I didn't have unsalted butter, so salted it was.

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I made this for Super Bowl Sunday and Valentine's Day for family! IT IS VERY, VERY SWEET, SO BE CAREFUL. DEFINITELY NOT FOR DIABETICS.

Preheat oven to 350 degrees. Line an 8x8 inch pan with parchment paper and set aside. I had my mom do this as she's great with precision.

Cream together the butter, sugar and vanilla. Once it's combined, you will add the rest of your ingredients. (see video)

Fold in the flour and salt and mix. After mixing with a spoon, I used my hands. (see video)

Spray your pan lined with parchment paper with olive oil. Press the dough into your prepared pan making sure it’s even then pierce with a fork. Place crust in oven for about 15 to 20 minutes or until golden brown. When done, remove from oven and set aside. (see video)

Another great recipe made recently. Gluten free no yeast focaccia. Visit my category Gluten Free Baked Goods for more amazing recipes.

In a small heavy duty pot, add all the ingredients for the caramel filling and cook on low heat for about 15 minutes. I stirred almost constantly. Cook until the mixture thickens and darkens slightly.


I mixed in a bowl first, then poured into the pot, which was silly. Just put it into the pot from the start. I think I was flustered about the camera breaking.


Pour the caramel into the crust, smooth the top evenly and allow to cool for a couple of hours. (see video)

Add the chocolate, butter and oil into a bowl and set on melt setting on microwave. Stir a few times as it's melting. Pour over the caramel, smooth over the top and put in the refrigerator to cool for a while. (see video)

Remove from fridge and allow chocolate to harden. Sprinkle a little sea salt, and serve.


Ingredients:

For the Shortbread Layer:

1/2 cup of Butter, softened at room temperature

1/4 cup Sugar

1 cup of Gluten Free Flour - King Arthur's Measure and Measure 1/4 teaspoon Salt

1/4 teaspoon Vanilla


For the Caramel Layer:

1 can of Sweetened Condensed Milk

4 tablespoons Butter

2 tablespoons of Brown Sugar


For the Chocolate Layer:

6 oz of Gluten Free Chocolate - I used Enjoy Brand Chocolate Chips

1-1/2 tablespoons Butter

Drop of Olive Oil

Pinch of Sea Salt



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