Method

​1 Preheat the oven to 160°C/fan 140°C/gas mark 3. Line your a square baking tin (23 x 23cm/9-inch) with greaseproof paper.

2 For the shortbread base; cream together the butter and sugar until light and fluffy using an electric hand whisk. Fold in the gluten-free flour to make a dough. Press the dough into the baking tray, then bake in the oven for about 30 minutes until golden. Leave to cool for about an hour before starting the caramel.

3 For the caramel; melt the butter and sugar in a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for 2 minutes, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm.

4 For the topping; melt the chocolate in a bowl over a pan of simmering water. Pour over the caramel and leave somewhere cool or in the fridge. Finally when the chocolate has set hard, cut out your squares and then enjoy!