I think we all need a little sweetening up today being Monday and I have just the thing to do it for you. As my beloved Chucky (Jason) is gluten intolerant, he misses out on a lot of the stuff we used to chow down on when in the need for a snack. Now, we have to put a bit more of a thought into what goes down the hatch as the side effects of Coeliac disease are not pretty when any gluten is taken into his system. I found one of his most favorite of all slice recipes and decided to tinker with it a bit and the end result was fantastic. You wouldn’t know it was now gluten free and I’ve fooled many of my workmates with this one.
Gluten Free Caramel Nut Slice
200gm unsalted butter
140gm caster sugar
1/2 vanilla pod,seeds only
300gm Gluten free Plain flour (I use Orgran brand)
1/2 teaspoon Gluten free baking powder
130gm unsalted butter
400gm tin condensed milk
4 tablespoons of Golden Syrup
200gm raw, chopped macadamia nuts and grated base dough set aside, (see my method)
Preheat oven to 160 degrees Celsius
Line a 20cm x 30cm x 4cm slice tin with baking paper.
For the base dough, cream together the softened butter, sugar and vanilla seeds until light and fluffy, about 3-5 minutes in an electric mixer.
Sift in dry ingredients and mix until combined.
Take out one fifth of the dough and chill in the fridge in a rough cylinder shape.
Evenly press the remaining dough into the base of your slice tin, making sure it reaches into the corners. Put into oven and bake till firm to touch and slightly golden, not too cooked.
Make the caramel while the base is baking.
Put a metal bowl over a pot of boiling water and add all the caramel ingredients into it, stirring till all melted together.Set aside.
Remove base from oven and pour the caramel over the top, spreading evenly.
Grate (on a big sized grater) the remaing saved dough into the chopped macadamias and mix together gently. Sprinkle this over the top of the caramel.
Pop this back into the oven and bake for 30 minutes or until the outside of the caramel starts to darken. Remove from oven and allow to cool in the tin. Pop in the fridge for an hour to chill before cutting into slices.
Is this slice not calling from the shadows, beckoning you to eat it?
We cannot resist it’s gluten free charms at all.
My gluten free sweetie who’s charms I can’t resist either. Love him xoxoxo.