Honeycomb Topped, Boozy Caramel Millionaire Shortbread

Ingredients

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

Caramel

• 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 

Method

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.