Gluten Free Caramel Shortbread
PREP TIME 20 MINS | COOK TIME 18 MINS | CHILL TIME 2 HRS | SERVINGS 10 SHORTBREAD SQUARES
- 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.
Hello! I’m Niamh a.k.a A Gluten Free Mummy
I’m a Home Economics and SEN teacher from Co. Galway, Ireland. I’m also mummy to Evie-Marie (aged 2) and Páidí (aged 1).
So, why the gluten free food blog?
Well, long story short, from the age of 11 to 16 I was in and out of hospital with severe tummy pains. After every test, probe and medication going – as well as multiple abdominal surgeries – the doctors were still unable to diagnose a cause. On the way home from hospital one day when I was 16 years old, we stopped at a health shop. At her wits end, my mum told the lady working there about my constant abdominal pain, and how the cause couldn’t be found. That wonderful lady took one look at me and said ‘Put her on a gluten free diet immediately’. Overnight, my life changed, and I’ve now been gluten free – and pain free – for almost 20 years.
I’ve always loved to cook and bake, and over the years I’ve adapted many of my favourite family recipes to suit a gluten free diet. I’m passionate about helping others to adapt to a gluten free diet. For many, it’s a daunting prospect, so I hope this website will be a source of information, recipes and support.
Stay safe, happy and gleefully gluten free!