Gluten Free Caramel Shortbread

Method: 

1. Preheat oven to 190°C (fan), Gas Mark
2. Grease and line a baking tin (11 × 7 inch) with greaseproof paper.
3. In a large bowl, beat the butter and sugar together until pale, light and fluffy.
4. Sieve in the flours and mix until combined. (The mixture will be quite crumbly but it will come together when pressed into the tin).
5. Press the shortbread into the tin and bake in the preheated oven for 15-18 minutes until just golden.
6. Over a low heat, melt the caramel ingredients together in a heavy-based saucepan until the sugar has dissolved. Turn the heat up to medium/high and cook, stirring continuously, for 5 minutes until the caramel is beginning to turn light golden in colour. Set aside to cool slightly.
7. Remove the shortbread from the oven and pour over the caramel. Spread the caramel evenly over the shortbread base using the back of a spoon. Leave aside until the caramel has set.
8. Melt the milk chocolate in a heatproof bowl over a saucepan of simmering water. In a separate heatproof bowl, do the same to melt the white chocolate.
9. Once the caramel has set, spoon alternate spoonfuls of the white chocolate and milk chocolate on top. Using the back of a spoon, gently spread the chocolate evenly over the caramel and create a swirly/marbled effect.
10. Chill until set, then cut into 8-10 squares.