I also varied the way I made the rosemary-caramel, but it still wasn't very rosemary, so maybe I will up the rosemary next time.
- 150 grams porridge oats
- 75 grams cornmeal
- 170 grams butter
- 90 grams caster sugar
- 150ml double cream
- 30 grams salted butter
- a single finger pinch of sea salt
- 100 grams light brown sugar
- 1/4 teaspoon dried rosemary
- 250 gram cadburys chocolate
- Make the shortbread - Normally making the shortbread we have to cream the butter and sugar and then fold in the flour, but as we are gluten free we don't need to worry about being careful this time: just mix the oats, cornmeal, sugar and butter together.
- Press the mixture into a tin and cook in a fan oven at about 160 degrees for about 20 minutes - keep an eye on it so it doesn't go to brown, but we really want to cook it fairly slowly for a while so it has a chance to dry out, this will give it more of a brittle crunch to the base (in a hopefully good way)
- For the caramel, gently melt all ingredients except rosemary in a pan, once melted add the rosemary and stir through, heat for two to three minutes
- Leave the caramel to stand for another 10 minutes or so, whilst the shortbread cools
- Poor the caramel through a sieve to remove the rosemary pieces, pour caramel onto the cooled shortbread
- Place the caramel topped shortbread in the fridge to cool for another 20 minutes
- Melt the chocolate in the microwave on a low power settings (will take a couple of minutes), once it is smooth, pour on top of the caramel shortbread and put back in the fridge to set.