The ultimate glutenfree guilty pleasure: shortbread topped with caramel & chocolate

Just reading this recipe will cause you to gain at least 2 pounds but I promise it is worth it. This caloriepacked shortbread is my husband's favorite birthday treat. Ever since I first made it about 5 years ago he's requested I make it for every birthday. As his 40th is around the bend (we celebrate tomorrow) I got out my glutenfree baking bible, Louise Blair's Great Gluten-free Baking, and looked up the recipe. Really, get your hands on this recipebook if you love baking, every recipe is brilliant!

Now, watch the calories attach themselves to your hips as you read the recipe (don't say I didn't warn you!). It makes about 15 servings.

Ingredients:
Shortbread

• 100 grams (3.5 oz) of soft butter
• 50 grams (1.75 oz) of finely granulated sugar
• 100 grams (3.5 oz) of rice flour
• 100 grams (3.5 oz) of corn flour
• 1 tablespoon of xanthan gum

Caramel

• 100 grams (3.5 oz) of butter
• 50 grams (1.75 oz) of light caster sugar
• 1 can of condensed milk (about 400 ml/14 fl oz)

Chocolate layer

• 100 grams (3.5 oz) of glutenfree dark chocolate
• 100 grams (3.5 oz) of glutenfree white chocolate

Instructions:

1. Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit).
2. Put the butter and sugar for the shortbread in a bowl and whisk till it is all fluffy.
3. Pour in the flour and xanthan gum and mix well. The dough will be light and crumbly. 
4. Butter a baking tray of about 28x18 cm (11x8 inches) and toss in the crumbly dough. Press it and make sure it is evenly spread out in the tray. 
5. Bake in a warm oven for about 10-15 minutes until golden. Take it out of the oven and let it cool a bit. 
6. In the meanwhile put all the ingredients for the caramel in a pan with a thick base. Put it on a low fire and keep stirring until all the sugar and butter has dissolved and the mixture is bubbling. Don't stop stirring now, and let it boil for about 5 minutes.
7. Remove the pan from the heat, let the caramel cool a bit and then pour it over the shortbread. Let it cool completely.
8. Put the white and dark chocolate in seperate bowls, put those on top of pans with softly boiling water. Let it melt. Pour spoonfuls of white and dark chocolate alternately on top of the caramel and shake the tray to make the chocolate mix. Drag a knife through the chocolate to make a pretty pattern. Let the chocolate cool and freeze up in the fridge. Cut before serving.

Enjoy! Or should I say indulge?