During last years Great British Bake Off the lovely people at Doisy & Dam asked if I could collaborate with them and come up with a recipe that incorporated their yummy chocolate. I was very lucky that my contribution fell on caramel week as I had lots and lots of ideas for recipes. I finally went with this one and it was such a hit with the sweet tooth family members, I’ve had lots of requests to make it again since. I would definitely say it rivals the gooey Free From squares from Marks & Spencer so if you’re a big fan of them, this recipe is for you!! The original recipe was posted up on Doisy & Dam’s website last year but I’ve just realised I never shared it on my own blog! Doh! Better late than never, so here it is. Enjoy!
200g Gluten Free All Purpose Flour
150g Unsalted Butter, cut into cubes
100g Golden Caster Sugar
50g Ground Almonds
1 x 397g Can of Condensed Milk
100g Soft Brown Sugar
100g Unsalted Butter
Chocolate Layer Ingredients:-
80g Dark Chocolate
20ml Double Cream
50g White Chocolate
To make the gluten free shortbread layer:-
1. Prepare a 20cm x 20cm baking tin with lining paper and pre-heat the oven to 160.c.
2. Combine the flour, almonds and sugar in a large mixing bowl and rub in the butter with your fingertips until the mixture looks like breadcrumbs.
3. Put the mixture into the pre-lined baking tin and press down with the back of a spoon to make sure it’s tightly packed together. Prick the top all over with a fork so it looks like one large shortbread.
4. Bake in the oven for 30 minutes until lightly golden on top. Leave in the tin but allow to cool on a wire rack. TOP TIP: Don’t worry the mixture will still look slightly soft when you bring it out the oven but will firm up once cooled.
To make the caramel layer:-
5. Combine the condensed milk, sugar and butter in a non-stick pan. Over a low-medium heat bring the caramel mix to a boil, stirring constantly until the caramel has thickened, this should take around 4 minutes. TOP TIP: You do need to stir the caramel constantly otherwise it will catch on the bottom of the saucepan and burn.
6. Once the shortbread layer is completely cool, pour the hot caramel over the shortbread and allow to cool before placing in the fridge to set completely.
To make the chocolate layer:-
7. Combine the dark chocolate and double cream in a bain-marie (a bowl over a pan of boiling water) and gently stir together until completely melted. Pour over the cooled and set caramel layer.
8. In a separate bowl, melt the white chocolate in the same way and spoon into a piping bag fitted with a small plain nozzle.
9. Pipe around 10-12 white chocolate lines horizontally across the chocolate layer. Then lightly pull a cocktail skewer vertically across the lines, alternating between right and left to create a feathered effect.
10. Cover the baking tin with foil and place in the fridge for a couple of hours or overnight until set.
11. Once cooled completely, remove from the baking tin and peel away the baking paper. Slice into 9 squares if you’re feeling generous, or if you’re being more restrained into 18 strips or 36 bite-sized squares.