- 100g butter softened, plus extra for greasing
- 50g caster sugar
- 120g gluten free plain flour
- 80g cornflour
For the caramel
- 400g can of condensed milk
- 100g butter
- 50g light brown sugar
For the chocolate topping
- 150g white chocolate ensure gluten free
- 150g milk chocolate ensure gluten free
- Preheat oven to 190°C (fan), Gas Mark
- Grease and line a baking tin (11 × 7 inch) with greaseproof paper.
- In a large bowl, beat the butter and sugar together until pale, light and fluffy.
- Sieve in the flours and mix until combined. (The mixture will be quite crumbly but it will come together when pressed into the tin).
- Press the shortbread into the tin and bake in the preheated oven for 15-18 minutes until just golden.
- 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.
- 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.
- 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.
- 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.
- Chill until set, then cut into 8-10 squares.