Post by kickingfrog on Dec 16, 2013 20:55:22 GMT
Chunky Chocolate & Caramel Squares (Sue's Goo)
Our gluten-free version of a teashop favourite - millionaires shortbread - naughty but very very nice!
Preparation:
Heat the oven to 180°C/350°F/Gas Mark 4. You will need: 15cm (6") square tin, greased and lined.
Ingredients:
225g (9oz) Juvela Gluten-Free mix
75g (3oz) light muscovado sugar
150g (6oz) butter, melted
for the filling:
397g (16oz) tin condensed milk*
100g (4oz) muscavado sugar
50g (2oz) chopped roasted hazelnuts*
200g (8oz) GF dark chocolate*
...
Method:
To make the base, place the Mix and sugar in a large bowl, and stir in the butter to coat the dry ingredients. Transfer mixture to the prepared tin and press into the base of the tin.
Bake in a pre-heated oven for 15-20minutes. Allow to cool slightly.
Meanwhile, for the caramel filling, place the condensed milk, sugar and butter in a pan over a low-medium heat for approx 10minutes, stirring frequently.
Sprinkle the base with chopped nuts and then spread the caramel over the top; return to the oven and bake for 10 minutes. Allow to cool completely.
Melt the chocolate in a large bowl and pour over the set caramel filling, tilting the tin to ensure an even coating. Allow to cool and then cut into 12 squares.
www.coeliac.ie/gf_living/recipes/biscuits_and_cookies/caramel_squares
Our gluten-free version of a teashop favourite - millionaires shortbread - naughty but very very nice!
Preparation:
Heat the oven to 180°C/350°F/Gas Mark 4. You will need: 15cm (6") square tin, greased and lined.
Ingredients:
225g (9oz) Juvela Gluten-Free mix
75g (3oz) light muscovado sugar
150g (6oz) butter, melted
for the filling:
397g (16oz) tin condensed milk*
100g (4oz) muscavado sugar
50g (2oz) chopped roasted hazelnuts*
200g (8oz) GF dark chocolate*
...
Method:
To make the base, place the Mix and sugar in a large bowl, and stir in the butter to coat the dry ingredients. Transfer mixture to the prepared tin and press into the base of the tin.
Bake in a pre-heated oven for 15-20minutes. Allow to cool slightly.
Meanwhile, for the caramel filling, place the condensed milk, sugar and butter in a pan over a low-medium heat for approx 10minutes, stirring frequently.
Sprinkle the base with chopped nuts and then spread the caramel over the top; return to the oven and bake for 10 minutes. Allow to cool completely.
Melt the chocolate in a large bowl and pour over the set caramel filling, tilting the tin to ensure an even coating. Allow to cool and then cut into 12 squares.
www.coeliac.ie/gf_living/recipes/biscuits_and_cookies/caramel_squares