Gluten Free Caramel Shortbread

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Ingredients for the base                 Ingredients for Filling     

75g Rice Flour                                    397g tin Condensed Milk

100g Cornflour                                    150g Soft Dark Brown Sugar

125g Butter                                          150g Butter

55g Sugar

Oil or butter for greasing a 20cm tin.

For the Topping

250g of Chocolate broken into pieces.  Personally, I love Dark Chocolate and the contrast with the sweet caramel works a treat!  A mix of Milk and White chocolate also works well.


Preheat your oven to 180 degrees Centigrade or equivalent.  Grease and line a 20cm tin with baking parchment.  For the base, cream your sugar and butter together, either by hand or by using an electric mixer.  Add in the flour and blend together.  Press into the tin and prick with a fork then bake for fifteen minutes or until lightly golden.  It will still feel a bit soft to touch. 

While the base is cooking, prepare your caramel.  Place all the ingredients for the filling in a non-stick saucepan and stir until the sugar is dissolved.  Be careful not to boil this and just try to get a gentle simmer going while continually stirring it.  It should just start to change colour and have a slightly firmer consistency.  This may take 15 minutes  but keep stirring.  Careful though, this mixture is really hot so if kids are making these or helping, make sure an adult supervises this stage.  Spread the caramel onto the cooled shortbread.

When the caramel has cooled, melt the chocolate for the topping.  I melt the chocolate in the microwave in short bursts of 20 seconds and checking each time, this is important as there is nothing worse than wasting all that gorgeous chocolate by nuking it in the microwave.  If you’re more comfortable melting it in a bowl over a saucepan of gently simmering water, just make sure the base of the bowl isn’t touching the water. 

Spread the chocolate on top and leave them to set.  This is like a gluten free Twix bar.  I love these with a coffee, a real treat for adults and kids alike.  My kids love them even though they aren’t coeliac.  They also help with the cleaning up by licking the bowls, sure you have to as a kid!!  Once they are set, cut into approximately 16, or whatever suits you.  Enjoy.


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