Salted Caramel Shortbread

Ingredients

For the base

1 ½ cups gluten free flour mix ( buckwheat & plain)| 230g

¼ cup | 40g demerara sugar

3 tbsp | 60g coconut oil 

1 tsp ginger

For the caramel

1 1/2 cups | 230g dates

1 tsp water

1 tbsp biscoff spread

½ tsp sea salt

 

For the chocolate

100g 70% chocolate

2 tbsp coconut oil

Method

For the base

Melt the coconut oil in a small bowl

Pop all of the ingredients into a food processor and blitz until a crumbly texture forms

Pat down the shortbread mix into a lined or silicone brownie tin (you want to be able to remove it easily)

 

For the caramel

Give the food processor a wipe then add the medjool dates and a splash of water and blend until a thick caramel forms, then add the biscoff spread (be generous with your portion) and the sea salt and blend again for another 10 seconds

Scoop the caramel onto the shortbread base and flatten with a silicone spatula to prevent sticking

 

For the chocolate

Using a ban marie, melt the coconut oil then add the broken up chocolate, add another little pinch of sea salt (optional) and allow to melt together

Pour the chocolate on top of the caramel layer and allow to cool in the fridge

Slice up and enjoy!

 

*Storage - I've kept mine in the fridge only because it's unusually warm in the U.K right now, however they can live in an airtight container on your kitchen counter or work draw 😉

 

salted caramel shortbread
salted caramel shortbread