Recipes

Instructions

For the condensed milk substitute:
1. Make the condensed milk substitute by mixing the cornflour with a couple of teaspoons of the Lactofree whole. Heat the remaining Lactofree whole and sugar in a pan on a medium heat. When the milk/sugar mixture is fairly warm stir in the cornflour mix and bring to the boil. Stir until thick. Leave to one side.

For the shortbread :
2. Weigh out all the ingredients, add the vanilla extract, then beat to a soft dough. Press into a greased and lined round 18cm shallow cake tin, prick with a fork and place in a pre-heated oven at 180ºC for about 25-30minutes, until just beginning to go golden brown.

For the caramel:
3. When the shortbread is almost cooked begin making the caramel. Place all the ingredients in a saucepan and heat gently until the fat has melted and the sugar dissolved. Turn up to a medium heat and bring to the boil, stirring constantly. Stir for 5-7 minutes until the caramel has started to thicken. It won’t go as hard as caramel made with butter, but should set to a soft ball.

4. Remove shortbread from the oven and cool for about 5 minutes before pouring the caramel on top.

5. Melt the chocolate in a bowl over a pan of just simmering water and pour on top of caramel. Leave to set and then divide up.