用料
⭐️酥饼shortbread⭐️ | |
无麸质面粉Gluten free flour | 208g |
椰丝Shredded coconut | 60g |
洋车前子壳粉Psyllium husk | 6g |
黄油Butter | 125g |
⭐️焦糖Caramel⭐️ | |
黄油Butter | 50g |
金色糖浆Golden syrup | 1.5tbsp |
炼乳Condensed milk | 400g |
⭐️巧克力淋面Chocolate Glaze⭐️ | |
黑巧克力Dark chocolate | 100g |
植物油Vegetable oil | 15g |
无麸质英式焦糖酥饼 Gluten Free Caramel Slice的做法
Melt the butter, mix with the dry ingredients.
Spread the mixture in a deep baking tray (lay a piece of parchment paper before putting in the mixture). Bake at 180c for 15-20minutes.
Put butter, golden syrup into a pot, after the butter melted, add in condensed milk, boil it with medium to low heat till is thickened. (make sure you whisk the mixture constantly)
Spread the caramel evenly on the baked shortbread.
Melt the chocolate and oil in a bowl, mix properly. Pour it on after the caramel cool down.
When the chocolate solidify, cut the slab into square pieces with hot blade.