• 250 g cold butter
• 1 cup rice flour
• 1 ½ plain flour
• 1 c icing sugar
• 1 egg

For the Caramel:

• 60 g butter
• 1 x 395 g can of sweetened condensed milk
• 2 tbsp golden syrup

In the food processor – place the chopped butter, flours and icing sugar and mix well until crumbly. Add the egg and pulse until it forms a ball. Wrap in cling film and chill in the fridge for 30 minutes.

Preheat the oven to 180 C. Roll out the dough to ½ cm thick and use a small round cutter to make circles. Place on a tray and bake for about 15 mins or until golden. Cool.

To make the caramel, melt the butter, condensed milk and golden syrup in a heavy saucepan stirring until golden and bubbling. Keep at boiling point for at least 5 minutes stirring continuously until it thickens. Cool slightly, (the caramel will firm as it cools) and then place a dollop of caramel between two shortbread rounds to make a sandwich.