Caramel Slice - serves 12 - 24
- 250g gluten free plain flour
- 250g maize flour or cornflour
- 375g unsalted butter, at room temperature
- 180g caster sugar
- 1 tin condensed milk
- 55g unsalted butter
- 55g soft light brown sugar
- a few drops of vanilla extract
- 160g plain chocolate
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat oven to 180°c / 350°f / gas mark 4. Line a 12 x 8in brownie tin with greaseproof paper. Mix the sugar together with the butter until combined. Mix in the gluten free flour and maize flour and bring together to form a dough. Press the shortbread mix into the tin and bake for 25 to 30 minutes until golden brown. Put the condensed milk, butter, vanilla and brown sugar into a saucepan and stir constantly over a very low heat until thick and golden brown. Pour over the shortbread and leave to set. Melt the chocolate and spread over the caramel. Leave to set before cutting into 12 – 14 pieces.
Gem's hints and tips
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources. Cooking the caramel could take up to 10 minutes so don’t be tempted to turn the heat up or the caramel will burn! You can substitute the plain chocolate for milk chocolate… but this is very sweet.