Gluten Free Recipes
Gluten-Free Caramel Shortbread
Caramel or millionaire’s shortbread is always popular – a buttery cookie base with a layer of rich, gooey caramel topped with milk/semisweet chocolate. You can replace the milk chocolate topping with dark or white gluten-free chocolate if you prefer and decorate with gluten-free sprinkles for a pretty party effect.
For the shortbread base
1 stick butter, softened
1⁄3 cup granulated sugar
1 cup gluten-free self-raising flour OR 3⁄4 cup gluten free all-purpose baking flour plus 1 teaspoon
baking powder and 1⁄8 teaspoon xanthan gum
1 cup ground almonds
For the caramel layer
1⁄3 cup caster/granulated sugar
1⁄2 stick butter
1 cup condensed milk
1 teaspoon vanilla extract
For the chocolate topping
5 1⁄2 oz milk/ semisweet chocolate
8-in square baking tin/pan, greased and lined (base and sides)
Makes 16 shortbreads
Preheat the oven to 350°.
To make the shortbread base, put the butter and sugar in a mixing bowl and cream together. Sift in the flour then add the almonds and bring the mixture together with your hands to form a soft dough. Press into the prepared tin/pan and prick all over with a fork. Bake in the preheated oven for 15–20 minutes, until the shortbread is golden brown. Let cool in the tin/pan.
Put the sugar, butter, condensed milk and vanilla extract in a small saucepan and warm over gentle heat until the butter has melted and the sugar dissolved. Bring to the boil, beating all the time so that the mixture doesn’t stick, then reduce the heat and simmer for about 5 minutes, until golden brown and thick. Pour over the shortbread base and let cool.
To make the chocolate topping, put the chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir gently until melted. Pour the chocolate over the caramel and leave to set. Use a hot knife to cut into 16 squares to serve.
These shortbreads will keep for up to 5 days if stored in an airtight container.
Credit: Hannah Miles,The Gluten-Free Baker. $24.95, Ryland Peters and Small.
Photo credit: William Reavell