Gluten free Caramel Slice/ Millionaires Shortbread
Caramel slice brings back memories of school fêtes and sugar induced comas from the local bakery. The bakery version used to be about an inch thick and contained about 4 times as much caramel as the one I’ve just made. I was never able to finish it and always felt faintly ill afterwards. But at least once a year I’d purchase one when the craving for caramel outweighed common sense.
So when my husband and I discussed it earlier this year and our mutual love of it, I decided to make some. And when the Christmas season came around I found the perfect opportunity!
The company my husband works for hasn’t had the most fabulous of years… for a few years. To the extent that this year there is no Christmas party. I’m not overly concerned as spouses or families are never included in anything to do with the company and it saves me from having to schedule a ‘recovery day’ in what is quite a busy time of year.
But they are permitted to go out for a couple of drinks within their groups. And DMs group are doing so tonight. So to make the day a little more festive I’ve sent DM to the office with a tray of caramel slice to consume with their morning coffee.
It’s delicious! It’d make a lovely Christmas gift if you want to give some calorific decadence! Just wrap individual pieces in wax paper and package up (my little milk cartons would work perfectly).
- 210 grams of Gluten Free Flour of your choice
- 2 grams of Guar Gum
- 50 grams of Caster Sugar
- 170 grams of Unsalted Butter at room temperature
- 1/2 teaspoon of Vanilla concentrate
- a pinch of Salt
- 2 off 397 gram cans of Condensed Milk
- 300 grams of your favourite Dark Chocolate (make sure it’s one that you’d eat normally, not a baking chocolate. This makes all the difference in the final product!)
- 1 tablespoon of coconut oil
- About 75 grams of white chocolate for decoration optional
Make up a batch of dulce de leche as is shown in my post here. You can make it in advance and warm it up to pour over your shortbread base or make it after you’ve made your shortbread base and pour the hot caramel over the cooled base.
Pre-heat your oven to 180 degrees celsius.
Grease a slice tin. I used a 23cm x 37cm tin. Just note that the smaller your tin the thicker your slice and a larger the larger tin means a thinner slice.
Using an electric mixer, cream your sugar and butter together until light and fluffy.
Add vanilla and beat until combined.
Sift flour and salt into the mix and beat until just combined. Your mix will be quite soft due to the nature of the gluten free flour. So using a fork or spoon, put it into your slice tin, even and smoothen it out.
Pierce your shortbread all over with a fork and place in oven for 20 minutes or until a light golden colour
When cooked remove from the oven and allow to cool.
Pour hot mixture over cooled shortbread base. And even out. Allow to cool.
Melt the coconut oil and chocolate in a heat-proof bowl over a pot of simmering water.
If decorating with white chocolate, melt it in the same manner.
Pour your dark chocolate over the top of the caramel filling and even out. Tapping the tray lightly will allow your chocolate to level out and should get rid of any air bubbles or ripples.
Drizzle the melted white chocolate over the top of your dark chocolate and using a skewer, gently run it through the chocolate to combine them and create decorative swirls. Tap the tray again to remove any ridges.
Refrigerate for at least 2 hours.
When you want to cut it. Take the slice out of the fridge about half an hour beforehand. Use a very sharp knife that you’ve run under hot water and wiped dry (to heat it slightly), wiping after each cut to make each cut nice and clean and re-heating your knife occasionally.