Gluten-free salted caramel millionaire's shortbread

• unsalted butter↗150g g

  plus extra for the tin

• gluten-free plain flour↗300g g
• caster sugar↗100g g
• salted butter↗250g cold g

  cubed

• light muscovado sugar↗6 tbsp tbsp
• golden syrup↗4 tbsp tbsp
• condensed milk↗390g can g
• sea salt↗1 heaped tsp tsp
• milk chocolate↗200g g
• white chocolate↗100g g

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Line the base of a 20cm square cake tin and lightly butter the sides. Blitz the flour, butter and sugar with a pinch of salt and 2 tbsp ice cold water in a food processor until you have a clumpy mixture. Press this into the prepared tin and bake for 25 mins until light golden. Set aside to cool completely.

2. 2

   For the caramel, place all of the ingredients in a saucepan. Melt everything together over a low-medium heat until the sugar has dissolved, then turn up the heat and bring to a gentle simmer. Stir continuously for 8-10 mins until the mixture has thickened and darkened a little. Pour the mixture over the biscuit base and chill for 2 hrs.

3. 3

   Once the caramel is set, melt the two chocolates in separate bowls, either in short bursts in the microwave or or set over a pan of gently simmering water. Spoon both chocolates over the caramel, then gently swirl it using a cocktail stick to create a marbled effect. Chill for a further 40 mins. Bring to room temperature before slicing into 12 squares.