Gluten Free Shortbread

Name: Gluten Free Shortbread
Total time: 2 h
Yield: 1 servings
Ingredients: 200 g gluten free plain flour; 75 g caster sugar; 0.25 tsp xanthan gum; salt; 2 tsp water; 150 g butter; 200 g butter; 397 g unsweetened condensed milk; 60 ml golden syrup; 300 g milk or dark chocolate chunks; 30 ml vegetable oil

A classic dessert designed to be indulged! This quick and simple to follow recipe is perfect for the whole family to enjoy.

2 hours

Difficulty: Easy

Ingredients

Servings: 1

Shortbread

200 g gluten free plain flour

75 g caster sugar

0.25 tsp xanthan gum

salt

2 tsp water

150 g butter

Caramel

200 g butter

397 g unsweetened condensed milk

60 ml golden syrup

Topping

300 g milk or dark chocolate chunks

30 ml vegetable oil

Steps

STEP 1

Line a 15 x 20 cm baking tray with parchment paper.

STEP 2

Preheat your combo oven to 180°C.

STEP 3

Mix all the dry ingredients together, add the water then rub in the butter to form a dough.

STEP 4

Press the dough into the tin, smoothing the top.

STEP 5

Cover the dough and leave to rest for 20 mins.

STEP 6

Cut the dough into 16 rectangles and prick with a fork.

STEP 7

Place into the combo oven and bake for 40mins at 180°C

STEP 8

Leave the shortbread to cool in the baking tray for 20 mins before transferring to a cooling rack.

STEP 9

Put the butter in a bowl and melt on HIGH MICROWAVE for 1-2mins.

STEP 10

Add the condensed milk and syrup. Whisk until thoroughly mixed and cook on HIGH MICROWAVE for 10 mins. Stir the mixture every minute to prevent burning. The caramel should have thickened in this time.

STEP 11

Pour the caramel over the shortbread.

STEP 12

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.

Gluten Free Shortbread