Chocolate Caramel ShortbreadA real creamy caramel on light, crisp shortbread topped with thick swirls of chocolate.
7 tbsp vegan butter, softened
¼ cup granulated sugar
2/3 cup brown rice flour
¾ cup corn flour
For the Caramel:
7 tbsp vegan butter
¼ light brown sugar
13-ounce vegan cream
For the topping
3 ½ ounces gluten-free dairy free white chocolate
3 ½ ounces gluten-free dairy-free dark sweet chocolate
1.Preheat the oven to 400°f. Place the butter and sugar in a large bowl and beat together in a large bowl until light and fluffy, then stir in the flours until well combined. Press the shortbread into an 11 x7- inch baking pan, then place in the Preheated oven for 10-12 minuets, until golden.
2. Meanwhile, place the Caramel ingredients in a heavy- based saucepan and heat over a low heat until the sugar has dissolved, then cooked for 5 minutes, stirring continuously. Remove from the heat and let cool a little, then pour the Caramel over the shortbread base and let cool.
3. Place the white and dark chocolate in separate heatproof bowls over saucepans of simmering water and melt. When the Caramel is firm, spoon alternate spoonfuls of white and dark chocolates over the Caramel, tap the pan on the work surface so that the different chocolate join, then use a knife to make swirls in the chocolate. Refrigerate until set, then cut into 15 squares.
For the Caramel it was meant to be condensed milk, which would be dairy, so I tried to work with my soya cream. After refrigeration even though I add other ingredients to thickened my sauce still needed extra work. It came out ok but a bit soft for cutting into squares.. need to re-do this recipe 😉