Billionaire’s Shortbread – Vegan & Gluten Free

I’ve been working on this recipe for a little while now and finally got it to a place where it really does stand out – the key was coming up with a caramel that I was happy with. As often happens I came up with it by accident when trying to make halva the other week, I ended up with an awesome toffee like substance, which when thinned down a little makes this fantastic caramel filling! So good luck with it and happy baking!!

Billionaire’s Shortbread (Makes about 10 pieces)

For the Shortbread:

125g margarine (room temp – very important)
55g golden granulated sugar
180g gluten free plain flour blend (I used Doves!)
1tsp vanilla extract
¼ tsp salt

For the Caramel:

1/2 cup agave syrup
1/4 tahini

For the chocolate top:

1/4 cup good quality dark chocolate

Start by heating the oven to a medium temp about gas mark 5/375f/190c. Now make the shortbread by creaming together the margarine, sugar and vanilla – then stir in the flour and salt and bring together by kneading briefly. Now get a suitable sized baking tin – I used a large loaf tin (800g) and then line it with greaseproof paper, so that it covers all of the sides as well as the bottom. Now press the dough into the tin and prick it all over the top with a fork (about halfway in) so that the dough is aerated and the shortbread cooks throughout properly. Bake until golden and crisp on top – about 15-20mins. Then remove from the oven and begin to cool but do not remove from the pan.

Now make the caramel by bringing the agave syrup to a boil in a small pan and continue boiling for about 3 mins – take great care when doing this as boiling sugar is merciless to delicate skin!! Now stir in the tahini and remove from the heat and pour over the shortbread. Next place in a fridge or freezer and allow to set, freezer is clearly the best option  as its way faster!!

Whilst waiting for the caramel to set, gently melt down the chocolate in a double  boiler. You can try to retain the ‘integrity’ of the chocolate by heating it until its  about 50% melted and then take off the heat and just stir until its all melted. Once the caramel has ‘skinned over’ you can pour on the chocolate and then just leave to set.

Now all thats left is to do is wait until its all firm, the kettle has boiled and your  comfortable with a cuppa, perhaps a close friend and a generous slice of multi-millionaires biscuit joy!

Tilton House lunch June 9th 2012 x

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