All I seem to be baking at the moment is biscuits, including these Gluten Free Caramel Shortbread Biscuits! I think it’s partly due to the weather (I love a good biscuit with my cup of tea) and the fact that they’re pretty quick to make.
These biscuits are no exception! Quick to make and truly delicious. In fact, the shortbread is probably the best I have tasted. It melts in your mouth. Then add the caramel to the mix and they are heavenly. I’d love to hear if you make them or have a biscuit recipe you think I ought to try?
Thanks for stopping by,
The Naughty Dietitian
- 250 g butter, cold
- 1 cup rice flour
- 1⅔ cups gluten free plain flour
- 1 cup icing sugar
- 1 egg
- 60 g butter
- 395 g sweetened condensed milk
- 2 tbsp golden syrup
- Preheat the oven to 180°C and prepare two baking trays with baking paper.
- Mix the flours and sugar together in a medium size bowl. If the icing sugar has any lumps beforehand I would recommend sifting it first. Then rub the butter into the flour and sugar mixture until its combined and crumbly.
- Make a well in the centre of the bowl and mix in the egg until the mixture is combined into a ball of dough. Wrap the dough in plastic and refrigerate for 30 minutes to harden.
- Once chilled, roll the dough out until it's approximately ½cm thick before using a round circle cookie cutter to cut out circles. Bake for 14 minutes or until the shortbread is golden in colour. Transfer to wire racks to completely cool.
- Melt the butter with the condensed milk and golden syrup in a wide, heavy-based saucepan, stirring until golden and bubbling. Keep the mixture at boiling point for approximately 5 minutes, stirring continuously, until it thickens.
- Allow the caramel mixture to cool slightly before spooning the mixture into a piping bag. Using a no.10 wilton piping tip (or slightly bigger), pipe a dollop of caramel onto the underside of the shortbread biscuit, then press another biscuit on top forming a sandwich. The caramel will firm as it cools down.
Thanks to The Great Australian Cookbook for the original recipe I then adapted to be gluten free.