A shortbread crust and a caramel icing when you are craving a sweet fix. They are quick and easy to prepare and only 15 minutes or less to bake.
These squares take me back to school lunch- box days. My Mum always made home baked everything and there was usually something yummy to snack on after school. I always loved these!
200 g gluten free flour blend or a little less (this was Bobs Red Mill)
1 tsp baking powder
50 g sugar
2 Tbspn condensed milk (used Eagles brand)
2 Tbspn chopped walnuts
Melt butter, sugar and condensed milk
Add flour, baking powder and walnuts. The amount of flour varies slightly depending upon the type of gluten free flour you use.
Press into a flat pan and bake 10-15 minutes at 350°F
While still hot pour icing over cooked base. Cool and cut into squares
57 g of butter
1 tsp condensed milk
113 g icing sugar
1 tsp golden syrup
Boil for a couple of minutes.
Gluten free flours absorb liquids differently, so it does depend upon the flour blend you use for the amount. The original recipe called for 1.5 cups of flour.