Caramel shortcake, in my opinion has to be the top trump of the traybakes. I mean what isn't there to like? On the bottom is a delicious shortcake, the kind that melts in your mouth. The middle layer is of course the squishy caramel, not too runny and sickly sweet but perfectly set. The top layer has to be a decent milk chocolate. All too many a caramel shortcake is ruined by cheap nasty chocolate.
Working on a recipe for gluten-free was pretty straightforward. The top two layers are fine, it's just the base that poses a wee problem. After a couple of attempts and a wee tweak to the quantities I think I have it pretty much sussed.
Wheat Free Yes Gluten Free Yes
Makes approx 15 squares but of course this depends on how big you like them!
Ingredients
BASE
175g GF plain flour
125g butter cut into small pieces
50g soft brown sugar (sieved)
TOPPING
50g butter
50g sugar
400g can condensed milk
150g good quality chocolate
Method
1. Preheat oven to 190oC/ Gas Mark 5.
2. Grease a baking tin (the oblong ones used for tray bakes)
3. Sieve the flour in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and mix to form a firm dough.
4. Press the dough into a pan and prick with a fork.
5. Bake in oven for 20mins.
6. To make the topping place the butter, sugar and condensed milk in a non-stick saucepan ad cook over a gentle heat, stirring constantly until the mixture comes to the boil.
7. Reduce the heat and cook for 4-5mins until the caramel is pale, golden and thick and is coming away from the sides of the pan. Pour the topping over the shortbread.
8. When the caramel has cooled, melt the chocolate, spread over the caramel and leave to set in a cool place.
9. Cut into squares.
10. Enjoy!
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