Honeycomb Topped, Boozy Caramel Millionaire Shortbread

Honeycomb Topped, Boozy Caramel Millionaire Shortbread


Shortbread Base

  • 115g butter, softened
  • 60g caster sugar
  • 85g gluten free self raising flour, sifted
  • 1tsp baking powder
  • 1/8tsp xanthan gum
  • 85g ground almonds


  • 250g soft light brown sugar
  • 250g unsalted butter
  • 100ml gluten free beer, I use Celia lager
  • 300ml creme fraiche 

Chocolate & Honeycomb Topping

  • 250g chocolate (I tend to use a mixture of dark and milk)
  • 25g unsalted butter
  • Mighty Fine honeycomb topping 


To Make The Shortbread Base

  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Cream the butter and sugar in a mixing bowl. Add the sifted flour and almonds and bring the mixture together, using your hands until it resembles a soft dough.
  • Make into a ball and then gently press into a prepared tin. 
  • Pierce in several places using a fork. 
  • Cover with baking parchment and baking beans and bake for 15-20 minutes, or until the shortbread is golden brown. 
  • Allow to cool in the thin. 

For The Caramel

  • Place the brown sugar, butter, beer and 150ml of water in a pan and turn to a medium heat.
  • Bring to the boil, then simmer and allow to reduce by about half. Stir occasionally. (This can take up to 30 minutes)
  • Once reduced, whisk in the creme fraiche and turn down the heat to low. Leave to gently bubble, whisking frequently for about 20-25 minutes, or until it's thick.

For The Topping

  • Pour the caramel over the cooled shortbread and allow to chilli in the fridge for a couple of hours.
  • Meanwhile, melt the chocolate in a heatproof bowl over a pan of simmering water, add the butter and leave to melt. Once melted allow to cool for a few minutes.  
  • Once the caramel has chilled, pour over the melted chocolate and butter mix and allow to cool in the fridge for about 30 minutes. 
  • Then crumble Mighty Fine chocolate honeycomb over the top and leave to set. 


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