Millionaire’s Shortbread
225g rice flour*
175g dairy free butter
75g caster sugar
200g dates
150ml maple syrup
150ml melted coconut oil
1 tsp vanilla extract
1/4 teaspoon sea salt
300g dark chocolate
Preheat the oven to 180C and line
a 22x22cm square cake tin with
greaseproof paper.
In a large bowl, combine the rice flour,
butter and sugar. Use your hands to
rub the ingredients together until you
have a breadcrumb like texture. Pour
into the cake tin and use the back of a
metal spoon, or your hands, to press
the shortbread and compact it into the
tin. Place in the oven and bake for 20
Rachel’s
creative
cooking
44 |
hiyabucks.com
07429 182343
[email protected]
www.rachelscreativecooking.co.uk
Qualified chef from the Leiths School of Food and Wine.
Check online for after school classes and holiday workshops.
Adult classes coming soon.