This is defiantly a favorite in our house, be it for a late night snack or for a breakfast treat with a hot cup of coffee.
This is a wheat free version but wheat free flour and xanthan gum can be substituted for regular plain flour.
You will need:
115g unsalted butter at room temperature
175g wheat free plain flour (I use Doves Farm organic plain flour)
1tsp Xanthan Gum
55g caster sugar
pinch of salt
1 tin of Carnation Caramel
150g plain or milk chocolate
a lined baking tray
pre heated oven to 160 degrees C
Method:
Put the butter, flour, xanthan gum, sugar and salt in a large mixing bowl, stir it all together with a wooden spoon untill it reaches the same stage (this method only works with really soft butter!). After a short while it should come together so you can mold it into a soft dough. Either squash it into the bottom of the baking tray or roll it out into a neat square to fit into the base using extra flour for dusting if needed. Prick it with a fork a few times and put it in the middle of the hot oven for 20-25 mins or until just coloured at the edges.
After the shortbread is cooked take it out of the oven and carefully take it out of the tray and leave it to completely cool on a wire rack.
When it is cooled spread the Carnation Caramel straight from the tin on the top of the shortbread (don't mix the Caramel as I did as it becomes too runny!).
melt the chocolate in a heat proof bowl over a saucepan of boiling water (make sure the water doesn't touch the bottom of the bowl other wise the chocolate will over heat and go lumpy). Once completely melted pour the chocolate over the caramel layer and leave to set in the fridge.
Cut into squares or random shards with a hot knife and enjoy!
This is a wheat free version but wheat free flour and xanthan gum can be substituted for regular plain flour.
You will need:
115g unsalted butter at room temperature
175g wheat free plain flour (I use Doves Farm organic plain flour)
1tsp Xanthan Gum
55g caster sugar
pinch of salt
1 tin of Carnation Caramel
150g plain or milk chocolate
a lined baking tray
pre heated oven to 160 degrees C
Method:
Put the butter, flour, xanthan gum, sugar and salt in a large mixing bowl, stir it all together with a wooden spoon untill it reaches the same stage (this method only works with really soft butter!). After a short while it should come together so you can mold it into a soft dough. Either squash it into the bottom of the baking tray or roll it out into a neat square to fit into the base using extra flour for dusting if needed. Prick it with a fork a few times and put it in the middle of the hot oven for 20-25 mins or until just coloured at the edges.
After the shortbread is cooked take it out of the oven and carefully take it out of the tray and leave it to completely cool on a wire rack.
When it is cooled spread the Carnation Caramel straight from the tin on the top of the shortbread (don't mix the Caramel as I did as it becomes too runny!).
melt the chocolate in a heat proof bowl over a saucepan of boiling water (make sure the water doesn't touch the bottom of the bowl other wise the chocolate will over heat and go lumpy). Once completely melted pour the chocolate over the caramel layer and leave to set in the fridge.
Cut into squares or random shards with a hot knife and enjoy!
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