Favoreats
Favoreats LLC
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INGREDIENTS
For the Shortbread Cookie 1 3/4 cups (245 g) gluten free cake flour (200 grams Mock Better Batter Gluten Free Flour or Better Batter itself + 45 grams cornstarch)*
1/8 tsp
kosher salt
1/2 cup
granulated sugar
8 tbsp
unsalted butter, at room temperature
1
to 2 tablespoons (1/2 to 1 fluid ounce) lukewarm water
For the Soft Caramel** 2 cups (400 g) granulated sugar
1/2 cup
water
1/4 tsp
cream of tartar
3/4 cup
heavy whipping cream
5 tbsp
unsalted butter, chopped
1 tsp
pure vanilla extract
For the Chocolate Topping 18 ounces milk chocolate, chopped
4 tbsp
virgin coconut oil
*You can also use Cup4Cup gluten free flour or my recipe for Mock Cup4Cup in place of cake flour in this recipe.
**If you’re hesitant to make your own Soft Caramel, you can purchase ready-made soft caramel from Chocoley.com.