Gluten free Caramel slice - millionaire's shortbread
Gluten-free caramel slice. A delicious layer of shortbread, caramel, and chocolate. Looks impressive and perfect for a beautiful gluten-free dessert or treat for afternoon tea.
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Servings: 14 slices
Equipment
- 8×8 lined baking tin
- non-stick pan
Ingredients
Gluten free Shortbread base
- 230 grams Butter Room temperature
- 125 grams Caster sugar
- 230 grams Gluten free plain flour (Gluten free all-purpose flour)
- 100 grams Cornflour (Cornstarch in the US)
- ½ teaspoon Xanthan gum
- 30 ml Water
Caramel layer
- 397 grams Sweetened condensed milk
- 100 grams Brown sugar
- 100 grams Butter
Chocolate Topping
- 200 grams Chocolate (Milk or dark)
- 50 grams White chocolate (Optional)
Instructions
Shortbread base
- Preheat the oven to 170°C/325°F/Gas mark 3
- Line your baking tin with baking paper on the bottom and sides of the tin.
- In a bowl beat together butter and sugar until light and fluffy.
- In a large bowl mix flour, cornflour, xanthan gum together until fully combined.
- Add butter and sugar mixture to the large bowl with the flour mixture.
- Add water and with your hands knead together and will resemble large crumbs but continue to knead as it will eventually form a shortbread dough.
- Place your dough onto a floured surface. Using a rolling pin roll out your dough evenly until around the same size as your prepared baking tin. Then place in the baking tin pressing down firmly and with a fork prick the surface of the shortbread dough.
- Place in the oven and bake for 20-25 minutes until slightly golden on the edges but still pale on top.
- Once baked leave in the baking tray to slightly cool the shortbread may still be soft to touch when removed from the oven but will firm up as it cools. Start the caramel layer when the shortbread has cooled and firm.
Caramel layer
- In a non-stick pan add condensed milk, sugar and, butter and on medium heat until the sugar has disolved. stirring continuously.
- Once the sugar has dissolved bring to the boil continuing to stir the mixture ensuring that the mixture does not stick to the bottom of the pan then reduce to low heat and stir until the sauce thickens and is slightly darker in color.
- Let the caramel cool slightly before pouring evenly over the shortbread base.
- Set aside to cool fully before adding the chocolate layer.
Chocolate topping
- Melt the milk chocolate in a bowl over a pan of hot simmering water until fully melted. Pour melted chocolate evenly on top of the cooled caramel layer.
- Optional-Melt white chocolate and place it in a piping bag with a small narrow piping nozzle or a small hole on the bottom of the piping bag.
- Carefully pipe the white chocolate in parallel straight lines over the top of your melted milk chocolate. Using a wooden skewer or the back of a knife gently drag through the lines at a 90° angle to make a beautiful feathered design.
- Leave to fully set. You can place it in the refrigerator for a faster setting.
Notes
How to cut the caramel slices?
Using a sharp knife. Run the knife under hot water to heat, dry the knife and then slice carefully while the knife is still hot. This makes it easier to slice and the chocolate less likely to crack while cutting
Can I make this in advance?
Yes, The gluten-free caramel shortcake can be stored in an airtight container and stored in the refrigerator for 4-5 days.
Can I use tinned caramel?
No, Tinned caramel will not be as thick as the homemade caramel and will not set firmly. This will result in a saucy mess when you slice into the caramel bars.
Is it suitable for freezing?
Yes, I would wrap it well and place it in an airtight container before freezing. Defrost at room temperature.