Made with Moo Free: Caramel Shortbread

Made with Moo Free: Caramel Shortbread

A new Made with Moo Free recipe has been submitted, this time it’s Caramel Shortbread from Tricia. Thanks Tricia, we’ll be sending you some Moo Free Chocolates your way as soon as we can.

Caramel Shortbread



  • 250 g gluten free flour
  • 175 g dairy-free margarine
  • 60 g white sugar


  • 225 g white sugar
  • 230 g golden syrup
  • 100 g dairy-free margarine
  • 2 tsp vanilla extract
  • 250 ml oat cream (any alternative works)


  • 200 g moo free



  1. To make the shortbread rub the marg into the flour with your fingers and then add the sugar.
  2. Press the mixture firmly into the base of a greased loose bottomed 20cm square tin.
  3. Prick with a fork and cook in a pre-heated oven at 160 degrees (140 fan) for 35 - 40 mins until firm to touch and golden.
  4. Let cool.


  1. To make the caramel place the sugar, syrup and margarine into a large saucepan over a low heat.
  2. Stir frequently until the sugar has all dissolved...if you use caster sugar it will take a bit less time than granulated!
  3. Once the sugar has dissolved, turn the heat up and add the cream and vanilla.
  4. Stir and stir and stir for about 20 minutes until gooey caramel.

Last part

  1. Pour caramel onto the cooled shortbread and let cool.
  2. Melt the moo free and pour over the caramel and let set.


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