250 grams butter, cold
1 cup rice flour
1½ cups plain flour
1 cup icing sugar
60 grams butter
1 x 395 gram can of sweetened condensed milk
2 tablespoons golden syrup
Pre-heat the oven to 180°C. Line several baking trays with non-stick baking paper.
The best way to make this shortbread is in a food processor. Cut the butter into the flours and icing sugar and mix well in a food processor until completely combined and crumbly. Then add the egg and pulse until it forms a firm ball.
Wrap in plastic wrap and chill in the fridge for 30 minutes, then roll out to approximately ½ cm thick and use a small round circle cutter to cut out circles. Bake on trays for approximately 15 minutes, or until golden. Transfer to wire racks to cool.
If you don’t have a food processor, rub the butter into the flours and sugar with your fingers until combined and crumbly. Make a well in the centre of the mix and add the egg. Keep mixing until smooth and amalgamated and you can form it into a firm ball. Wrap in plastic wrap and proceed as above.
To make the caramel, melt the butter with the condensed milk and golden syrup in a wide, heavy-based saucepan, stirring until golden and bubbling. Keep it at boiling point for at least 5 minutes, stirring continuously, until it thickens and sizzles off the side of the saucepan. Cool slightly, enough to spoon it into a piping bag.
Pipe a dollop of caramel onto the underside of a shortbread round, then press another round on top, creating a sandwich. The caramel will firm as it cools. Makes 20.