Sunday

Chocolate Caramel Shortbread

gluten-free dairy-free




Shortbread Ingredients:

250g (9oz) gluten-free flour 
3 x 5ml spoons (3 teaspoons) gluten-free baking powder
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
75g (3oz) caster sugar
175g (6oz) dairy-free margarine 


What to do:
  1. Heat oven to 160'C /325'F / Gas Mark  3.
  2. Lightly oil a baking sheet.
  3. Sift together the gluten-free flour, gluten-free baking powder and xanthan gum, then stir in the sugar and rub in the fat.
  4. Bring together by hand and knead well to form a soft, smooth dough.
  5. On your prepared baking sheet, flatten and shape the dough to an 8" x 9" (20 x 23 cm) rectangle and 1/2 inch thick.
  6. Mark in to 18 bars. This helps to separate the bars later on.
  7. Bake for about 30 minutes until the shortbread is pale and golden in colour.
  8. Remove from the oven and leave to completely cool on the baking sheet.
Caramel Topping Ingredients:


1/2 cup soya or rice milk
2 large eggs, beaten well
1 cup brown sugar
1 1/2 teaspoons vanilla extract
2 tablespoons gluten-free flour
1/4 scant teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/4 teaspoon fine salt

Chocolate layer on top:

100g ( 4 oz) of dark cooking chocolate (at least 85% cocoa solids)

What to do:
  1. Mix together the gluten-free flour, xanthan gum, gluten-free baking powder, sugar and salt.
  2. Add the rest of the ingredients, but not the chocolate, and mix very well.
  3. Stir over a low heat for about 5 minutes until the mixture begins to thicken. This recipe will thicken very quickly so be mindful to constantly stir throughout.
  4. Remove from the heat and allow to completely cool before using.
  5. Using a palette knife spread the 'caramel topping' evenly over the top of the cool shortbread.
  6. Next, break the chocolate into smaller pieces and place in a microwaveable dish.
  7. Microwave for barely 90 seconds until the chocolate has melted.
  8. Cool slightly, then pour evenly and carefully on to the caramel and smooth over with your palette knife.  It is worth taking care over this bit because it helps with the presentation! 
  9. Leave the chocolate to set before using a very sharp knife to slice in to the 18 bars you previously marked out.