Step 1: Prepare the shortbread cookie

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

Make the shortcrust pastry: In a bowl, mix the gluten-free flour, sugar and a pinch of salt. Add the cold diced butter and mix with your fingertips until you obtain a sandy texture. Press the dough evenly into the bottom of the pan.

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

Step 2: Prepare the caramel

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 cookie. Spread evenly using a spatula. Leave to cool until the caramel is well set.

Step 3: Prepare the chocolate couverture

Melt the chocolate: Melt the chocolate in a bain-marie 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 sit at room temperature until the chocolate is firm (or place it in the refrigerator to go faster).

Cutting and serving: Cut into squares: When the chocolate is well set, remove the shortbread from the mold by pulling on the baking paper. Cut into small squares with a sharp knife.  

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