Ingredients

For the Shortbread:
250g white spelt flour (or 200g white and 50g brown)
125g Rice flour
250g butter, room temperature, cubed
100g light Muscovado sugar
Pinch Salt
1 tsp Vanilla extract

For the Caramel:
200ml Double Cream (or try 200ml Almond or Soya cream and 200g butter)
200g light Muscovado sugar
20g butter
½ tsp Salt
1 tsp Vanilla extract

For the topping:
200g chocolate (I use vivani organic 70% cooking chocolate)

Preparation:

1. Blitz all the ingredients for the shortbread in food processor until well combined.
Press into rectangular tin (23 x 33 cm or equivalent round tin).

Bake at 180°C for 30 min (from cold oven) or until light brown (due to the moisture in the caramel, the shortbread needs to be very dry to stay crunchy longer).

2. For the caramel put all ingredients into a small pot and heat gently until the sugar has dissolved.

Then bring to the boil, stirring occasionally, reduce heat and simmer for about 30 minutes (you can simmer it for longer until it gets a toffee like consistency if you want to get Twix style caramel shortbread).

Pour over the shortbread and leave to cool.

3. Melt the chocolate in a bowl over a pot of hot water.

Pour of caramel and leave to cool.

4. Cut into squares.

This caramel shortbread contains less than half the sugar of conventional recipes, so if you want it sweater, you can make twice the amount of caramel.

WARNING: As with all the recipes that I have developed, my aim is to reduce the sugar and/or fat content down to what my family finds acceptable, so if you aren't used to this , you might not like my recipes.

Also I try to put in some wholemeal flour in, which you can of course replace by white flour.