Vickys Millionaires Shortbread, Gluten, Dairy, Egg & Soy-Free

• 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
• 100 grams light muscovado sugar
• 2 can (2x397g cans) of condensed milk or see my recipe (vic20adamant) for Coconut Condensed Milk
• 100 grams gold-foil wrapped Stork margarine or butter

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

flour, caster sugar, butter, chocolate, sugar, condensed milk, goldfoil

Taken from cookpad.com/us/recipes/333002-vickys-millionaires-shortbread-gluten-dairy-egg-soy-free (may not work)