Wheat-and-Gluten-Free Chocolate Caramel Slices | House and Leisure
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Wheat-and-Gluten-Free Chocolate Caramel Slices

Graeme Borchers, Jac de Villiers, Sean Laurénz


for the pastry 130g rice flour 1t baking powder 100g ground almonds 120g caster sugar 120g butter, melted for the filling 80g butter 100g soft brown sugar 1 can condensed milk 2T golden syrup 2t vanilla 1 50g 70% dark chocolate Makes about 40 squares


To make the pastry, combine all the ingredients together in a bowl. The mixture will be very crumbly. Press into a 37 x 26 x 2cm lined baking tin, making sure the edges are packed. Bake at 180°C for about 12 minutes until golden brown. To make the filling, place all the ingredients, except the chocolate, in a saucepan and cook over a medium heat until the mixture is golden, stirring constantly. This takes five to 10 minutes. Pour mixture over the cooked pastry base and bake at 180°C for 10 minutes. The mixture will look like caramel and bubble when you take it out of the oven. Leave it to cool. Melt the chocolate in a double boiler. Spread half over the caramel, allow to cool slightly and then top with the remaining chocolate. Leave to set, then cut into squares. This recipe is from the February 2011 HL Food issue.