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)
![无麸质英式焦糖酥饼 Gluten Free Caramel Slice的做法步骤图 第2张]( "无麸质英式焦糖酥饼 Gluten Free Caramel Slice的做法步骤图 第2张")
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.
