Caramel slices

** Dairy free and gluten free caramel slices **
These are also soya free and egg free

These taste great.

* Shortbread Base *
100g gluten free plain flour
100g cornflour
1 tbsp/15ml warm water
160g dairy free butter
80g icing sugar

* Caramel layer *
A can of condensed milk or condensed milk made with 1 can of coconut milk (400g)
90g caster sugar
1 tbsp maple syrup/golden syrup
125g dairy free butter

* Chocolate layer *
150g dairy free and soya chocolate
1 tbsp coconut oil (optional) – this makes it easier to spread on top

*Shortbread*

• Preheat oven to 180 degrees Celsius
• Mix the butter and sugar together
• Sieve in the flour and mix well into butter and sugar mix.
• Add water and bring mix together. Don’t over mix.
• Press into lined tin (8cm Square tin) and bake for 25/30 minutes.
• Remove from oven, put aside to cool.

*Caramel*

• Put the condensed milk, caster sugar, syrup and butter into a saucepan.
• Stir constantly over a low heat until sugar melt. Stir constantly to prevent burning. this will take approximately 15 minutes.
• The mixture will thicken as the sugar and syrup melts.
• Continue stirring over heat until colour changes to a ‘caramel’. watch carefully as it can easily burn.
• Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.

*Chocolate*

• Melt chocolate (and coconut oil)
• Ensure caramel is completely cold before spreading across it.

Leave to cool and harder before cutting.

The Caramel layer can be made without condensed milk but is more temperature sensitive 

* Caramel layer *
400g canned coconut milk
260g caster sugar
30ml water
130g dairy free butter

• Place tin of coconut milk in fridge over. This will allow the cream to rise to the top of tin.
• Put sugar in saucepan and add water.
• Mix until sugar is wet.
• Heat over medium heat and boil to a caramel colour.
• Do not mix as it will crystallise but shake saucepan to ensure that all the sugar melts.
• Be careful not to burn but you need to bring it to a high temperature, otherwise it won’t set.
• Take off heat and mix in coconut cream (you will be left with water in tin).
• Stir quickly as you don’t want it to thicken too quickly.
• Continue to stir until milk dissolves.
• Stir in butter while still hot. Make sure butter melts fully.
• Leave a side to cool. Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.