Too many cooks spoil the broth right. Well in this case it only needed one cook to ruin it. Myself. Jamie Oliver I am not, and attempting to make a recipe with guesstimation of ingredients does not always work. I used my 'just add extra sugar' motto as that usually tends to help. Unfortunately when the thing you are attempting to make is caramel and needs exact ingredients it doesnt always work as well!. Ah well.
I was attempting to make gluten-free, white chocolate caramel shortbread. I made gluten-free, white chocolate toffee biscuits. And when I say toffee I mean teeth breaking stuff. Also mouth scorching stuff - in my haste to try my caramel concoction I removed the top layer of skin from the roof of my mouth.
But regardless of my burnt mouth and the fear that I could crack a tooth with each hard bite they were still rather tasty.
If you wish to make your own (USE MEASUREMENTS!!) then here are the ingredients / instructions...
Shortbread : mix together till crumbly then pat into greased baking tray. Cook for 20mins on a medium heat.
I was attempting to make gluten-free, white chocolate caramel shortbread. I made gluten-free, white chocolate toffee biscuits. And when I say toffee I mean teeth breaking stuff. Also mouth scorching stuff - in my haste to try my caramel concoction I removed the top layer of skin from the roof of my mouth.
But regardless of my burnt mouth and the fear that I could crack a tooth with each hard bite they were still rather tasty.
If you wish to make your own (USE MEASUREMENTS!!) then here are the ingredients / instructions...
Shortbread : mix together till crumbly then pat into greased baking tray. Cook for 20mins on a medium heat.
250g Rice Flour
100g sugar
150g butter
Caramel :
Whilst shortbread is cooling mix together caramel over a boiling heat. About 7 minutes will do it...10 minutes will turn it too much into toffee...(!) so when it starts going darker and slightly thicker take straight off heat! Spread onto the cooled shortbread and leave to cool.
400g Condensed milk
Whilst shortbread is cooling mix together caramel over a boiling heat. About 7 minutes will do it...10 minutes will turn it too much into toffee...(!) so when it starts going darker and slightly thicker take straight off heat! Spread onto the cooled shortbread and leave to cool.
400g Condensed milk
100g butter
50g sugar
Chocolate topping :
Microwave / melt 300g white chocolate and spread on the top of the caramel. Leave to set. Voila!
Microwave / melt 300g white chocolate and spread on the top of the caramel. Leave to set. Voila!
Emily x
