This recipe is taken from Seriously Good! Gluten-Free Cooking by Phil Vickery.
What a lovely combination: sweet, creamy, chocolate matched with the tartness of the Bramley apple dip. It’s just superb!
For the base:
- 150g brown rice flour
- 55g caster sugar
- 115g unsalted butter
- Oil or butter for greasing
For the filling:
- 150g unsalted butter
- 150g soft dark brown sugar
- 397g tin of condensed milk
For the topping:
- 200g milk chocolate, broken into pieces
- 55g white chocolate, broken into pieces
For the dip:
- 4 large Bramley apples, peeled and cored
- 150g caster sugar
- 1 teaspoon ground cinnamon
- Finely grated zest and juice of 1 orange
- Finely grated zest and juice of 1 lemon
Pre-heat the oven to 180°C/350°F/Gas mark 4.
Grease and line a 20cm square tin with baking parchment. To make the base, mix the flour and sugar together and then rub into the butter until it resembles coarse breadcrumbs. Press this mixture very lightly and evenly into the tin and bake for about 15 – 20 minutes or until pale golden.
To make the filling, place the butter and sugar in a large non-stick frying pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubble appear on the surface. Remove from the heat as soon as it comes to the boil. Spread the caramel evenly over the shortbread base and the cool and chill for about 30 minutes.
Place the apples, sugar, cinnamon, lemon and orange zest and juice in a medium pan and cook down until the apples are cooked. Place the milk and white chocolate in two separate heatproof bowls. Place the bowls over two pans of barely simmering water to melt the chocolate.
Pour the melted milk chocolate over the cooled caramel, smoothing to the edges. Quickly pour over the white chocolate and gently swirl to create a marbled effect. Allow to set. When the chocolate has set, cut the shortbread into squares and serve with the dip.