Ingredients
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For the Shortbread
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225 g Gluten free plain flour
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75 g Caster sugar
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175 g Unsalted Butter
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For the Caramel
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200 g Butter
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397 g Unsweetened condensed milk
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60 ml Golden Syrup
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For the Topping
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300 g Milk or dark chocolatein chunks
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30 ml Vegetable Oil
Directions
Whether you’re making a healthy snack for your kids lunch box, or a cheeky treat for you! This gluten free recipe will be a show stopper in everyone’s eyes!
Dish: 28 x 17 cm cake tin, greased and lined.
Oven accessory: Wire shelf in lower position then no accessory.
Steps
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1
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Preheat oven on CONVECTION 170 °C. Place flour and sugar in a bowl and rub in butter, then press dough into tin. |
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2
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Prick the shortbread with a fork and cook on CONVECTION 170°C for 5 mins. Reduce the temperature to CONVECTION 150°C for 30-40 mins. Remove from the oven when the shortbread has a golden colour and leave to cool in the tin. |
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3
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Remove the shelf from the oven and put the butter in a bowl and melt on HIGH MICROWAVE for 1-2 mins. Add the condensed milk and syrup, then whisk until thoroughly mixed and cook on HIGH MICROWAVE for 10 mins. Stir mixture every minute to prevent burning. The caramel should have thickened in this time. |
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4
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Pour the caramel over the shortbread. |
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5
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Place the chocolate and oil into a large bowl and melt on HIGH MICROWAVE for 1-2 mins. Stir. Pour the chocolate on caramel and chill |
