Step 1: Prepare the shortbread biscuit

Preheat the oven: Preheat your oven to 180°C. Butter a 20cm square baking tin and line it with baking paper or use a pastry frame.

To make the shortcrust pastry: In a bowl, combine the gluten-free flour, sugar, and a pinch of salt. Add the cold, diced butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Press the dough evenly into the bottom of the tart pan.

Bake: Bake for approximately 20 minutes, or until the biscuit is golden brown. Let cool completely.

Step 2: Prepare the caramel

To make the caramel: In a saucepan, melt the butter over low heat. Add the brown sugar, maple syrup or honey, and sweetened condensed milk, then mix well. Simmer over medium heat, stirring constantly, for about 8-10 minutes, until the mixture thickens and turns a golden caramel color.

Pour the caramel: Once ready, pour the hot caramel over the cooled shortbread biscuit. Spread evenly using a spatula. Let it cool until the caramel is completely set.

Step 3: Prepare the chocolate coating

Melt the chocolate: Melt the chocolate in a double boiler or in the microwave (in 30-second intervals). Add a teaspoon of coconut oil if desired for a smoother texture.

Pour the chocolate: Pour the melted chocolate over the cooled caramel and spread it evenly. Let it set at room temperature until the chocolate is firm (or place it in the refrigerator to speed up the process).

Cutting and serving: Cut into squares: Once the chocolate has set, remove the shortbread from the pan by pulling on the parchment paper. Cut into small squares with a sharp knife.  

Enjoy: These small squares keep well in an airtight container, at room temperature or in the refrigerator for a firmer texture.