Chocolate Caramel Shortbread
Sharing delicious gluten free goodies and a cuppa with friends and neighbours is a perfect way to socialise.
Credited to: Coeliac UK
Kcal: 334.0
Difficulty: Pretty easy
Serves 16
Ingredients
For shortbread base:
- 112g (4oz) butter, softened
- 50g (2oz) caster sugar
- 170g (6oz) gluten free self-raising flour*
For caramel filling:
- 397g (14oz) tin condensed milk
- 112g (4oz) butter
- 112g (4oz) caster sugar
- 2 tbsp (30g) golden syrup
For topping:
- 200g (8oz) milk chocolate*
Notes: Place alternative dessertspoons of melted dark, milk and white chocolate over the top of the caramel shortbread and swirl it around with a knife to give a marbled effect. *Please check our Food and Drink Information for suitable products.
Method
1. Make the base by creaming together butter and sugar until light and fluffy
2. Fold in flour to make a dough
3. Press dough into greased baking tray approximately 30 x20cm (12x8 inches) and bake in oven at 160°C/325°F/Gas Mark 3 for about 30 minutes until golden
4. Make the caramel by putting condensed milk, golden syrup, butter and sugar in a non-stick saucepan. Stir over medium heat, stirring continuously until it starts to boil and continue boiling gently for 10 minutes. It is important to stir the caramel continually otherwise it will burn on the bottom of the pan
5. Pour the caramel over the shortbread base and tilt the tray so it covers the base
6. Melt the chocolate, pour onto the top of the caramel and smooth out with a knife.
Nutritional information per serving
Kcal
334
Fat
18g
Carbs
41g
Protein
4g
Fibre
0g
