Chocolate Caramel Shortbread
- Serves:
- 16
- Course:
- Dessert
Sharing delicious gluten free goodies and a cuppa with friends and neighbours is a perfect way to socialise.
Nutritional Information
-
KCalories
334 -
Protein (g per Serving)
4 -
Carbohydrates (g per Serving)
41 -
Fat Contents (g)
18
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*
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Make the base by creaming together butter and sugar until light and fluffy.
Fold in flour to make a dough.
Press dough into greased baking tray approximately 30x20cm (12×8 inches) and bake in oven at 160°C/325°F/Gas Mark 3 for about 30 minutes until golden.
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.
Pour the caramel over the shortbread base and tilt the tray so it covers the base.
Melt the chocolate, pour onto the top of the caramel and smooth out with a knife.