Gluten-free millionaire’s shortbread
|200 ml||rice flour|
|50 ml||soya flour|
|125 ml||icing sugar|
|1||condensed milk — tin|
|150 g||brown sugar|
|240 g||dark chocolate|
|60 ml||butter — melted or canola oil|
Preheat oven to 180°C.
Mix the dry ingredients together. Rub in the cold butter and press together to form a dough. Press into a 23 x 23cm baking tin and refrigerate for one hour. Bake in a preheated oven for 15 minutes or until the dough is almost cooked and starting to turn golden.
Heat the ingredients for the caramel together over a low heat until melted. Increase the heat slightly and simmer while stirring constantly until the caramel thickens and pulls away from the sides of the pot. Pour over the biscuit base and bake for 15 minutes. Leave to cool, then refrigerate for two hours.
Melt the chocolate with the butter or oil and pour over the chilled caramel topping. Spread evenly and refrigerate to set. Cut into squares with a hot knife. Store in an airtight container.