I used to love making chocolate caramel shortbread when I was younger, although back then I called it a twix bar! A delicious combination of buttery shortbread, gooey, sweet caramel with a thin layer of chocolate on top. So I’m very pleased to share a gluten free version, with a lower lactose content than many other recipes.
Lactose is a high FODMAP, so it’s important to reintroduce it back into the diet. I am quite lactose intolerant, but I now take a lactase enzyme (in a tablet form) to help me digest it. This also means I can still enjoy cheese (I will never find a meal I love more than a platter of cheese, biscuits and leftovers at Christmas!) There are vegan/dairy free alternatives to condensed milk, which could be substituted (made with oats and rice flour), however I haven’t tried these yet. You could also use a dairy free/vegan chocolate to make them suitable for dairy free or vegan diets.
The recipe below makes 16 chocolate caramel shortbread squares, and they last for about a week in an airtight container (IF they last that long… Trust me, they are more-ish!)
Chocolate Caramel Shortbread
For the shortbread:
- 175 g Butter
- 90 g Caster sugar
- 150 g Gluten free plain flour
For the caramel:
- 125 g Butter
- 50 g Caster sugar
- 2 tbsp Golden syrup
- 150 ml Condensed milk
For the chocolate:
- 150 g Milk chocolate
- 30 g White chocolate
- Preheat the oven to gas mark 4 or 180 degrees Celsius.
- Cream together the butter and caster sugar in a large mixing bowl using a wooden spoon or electric mixer.
- Add the flour until it forms a biscuit dough. Press into the base of a lined 20 x 20 cm square tin.
- Prick it with a fork, then bake for 15-20 minutes until golden.
- While the shortbread cools, place the butter, sugar, syrup and condensed milk into a pan and heat slowly on the hob.
- Once it begin to bubble, continue stirring for a further 5 minutes until it thickens. Pour onto the top of the shortbread and leave to set for half an hour or so.
- Melt the milk chocoalte, and pour onto the caramel. Melt the white chocolate and pour this into parallel lines across the milk chocolate. Drag a cake tester or skewer across the white chocolate lines to create a feathered effect. Leave to set, slice into squares and serve.
As always, let me know if you give this recipe a try. I love seeing your bakes! If you’ve enjoyed making this recipe, you might also like to try making these Chocolate Chip Cookie Bars, Viennese Whirls or how about some Triple Chocolate Chip Cookies.