Gluten-free millionaire’s shortbread

20 servings Prep: 45 mins, Cooking: 30 mins
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By Food24 May 04 2015
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Ingredients (11)

250 ml cornflour
200 ml rice flour
50 ml soya flour
125 ml icing sugar
180 g butter
1 condensed milk — tin
135 ml butter
150 g brown sugar
100 ml milk
240 g dark chocolate
60 ml butter — melted or canola oil
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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.


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