Gluten Free Caramel Shortbread

For the Shortbread Base

150g Butter

90g Caster Sugar

100g Ground Rice

50g Maize Meal

100g Cornflour

1tsp Vanilla Extract

7″ x 11″ rectangle tin, greased and lined with baking parchment

 

Weigh the Rice Flour, Maize Meal, Cornflour and Potato Starch and sift together into a bowl, mixing well.

Cream the butter and sugar until very soft and pale and add the Vanilla Extract.  Slowly add the dry ingredients until they are all incorporated, mixing well.

Take spoonful’s of the mixture and place in the prepared tin.  Spread the mixture evenly over the base of the tin.  The mixture is quite sticky and a tip is to cut a piece of baking parchment the length and width of the tin and place over the mixture.  Using the palm of your hand,gently smooth the mixture down.

Place the tin of shortbread mixture into the fridge for 30 minutes.

Preheat the oven to 180o C

Cook the shortbread for approximately 15 minutes or until golden brown

Leave until cold

 

For the Caramel Filling:

250g butter

125g caster sugar

4 level tablespoons golden syrup

405g can condensed milk

 

Measure the filling ingredients into a deep microwave-proof bowl.  Cook on Medium for 2 minutes, stir, then cook on medium for a minute at a time for 9-10 minutes.  Stirring well after each minute. When ready, the caramel with be a deep golden. Leave to cool for 2 minutes – the mixture will be very hot – then beat well (if teaspoon of mixture on a saucer does not set after a couple of minutes, put back in microwave and cook 1-2 mins at a time until it does) and pour over the base, spreading evenly.  Leave until completely cold.

 

For the Topping:

250g plain chocolate

15g butter

 

To make the topping:

Place the chocolate and butter in a small bowl and microwave on medium for 2 minutes.  Stir, then pour over the caramel filling.  Leave until nearly set, then mark into fingers.  Leave until completely set.

 

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