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Chocolate Caramel Shortbread

Ingredients

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

Instructions

  • 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.