145gvegan 'butter' / block margarine(I like Flora Plant Butter or Naturli Block)
For the caramel layer:
160gvegan 'butter' / block margarine
370gvegan condensed milk
For the chocolate topping:
200gdark chocolate(check it is vegan)
1tspoil(flavourless - rapeseed or sunflower are ideal)
To make the shortbread layer:
Preheat the oven to 160°C / 320°F / Gas Mark 3.
Line a baking tin 20cm x 20cm square (or equivalent dimensions) with baking parchment or greaseproof paper.
In a food mixer (or large bowl with electric whisk) beat together the vegan butter and caster sugar until pale and fluffy.
Add the rice flour and salt and beat again.
Finally add the plain flour and stir gently until a soft dough is formed.
Tip the dough into the prepared tin then press it into the corners and flatten out until it is as even as possible.
Prick all over with a fork then put into the oven and bake for 20-25 minutes until just starting to turn golden brown. Don't worry if it is still a little soft - it will firm up as it cools.
To make the caramel layer:
Melt the vegan butter and caster sugar gently in a large, wide saucepan.
When the sugar has completely dissolved, add the golden syrup, vegan condensed milk and salt. Turn up the heat and bring to a rolling simmer, then cook for 10-15 minutes until the caramel has thickened. (It will set as it cools so you don't need it to be very thick at this stage). Stir regularly and adjust heat as required to make sure it doesn't bubble over.
When the caramel is ready, leave it to cool a little for 2-3 minutes, then pour over the cooled shortbread layer and leave to set. This may take an hour or two - you can put it in the fridge to speed this up if you need to.
To make the chocolate layer:
Break the chocolate into squares in a microwave-safe jug or bowl and add the oil. Heat on full power for 1 minute, stir, then continue to heat for 15 second intervals until fully melted.
When the caramel layer is fully cooled and set, pour the chocolate over the top. Use a knife or spatula to spread it all the way to the edges and corners, and then bash the tin down a few times on your work surface to completely level the chocolate.
Leave the chocolate to set at room temperature - if you put it in the fridge it will lose its sheen and develop a white 'bloom' on the surface. This doesn't affect it's texture or taste but doesn't look as impressive! As soon as the chocolate has just about set, slice through the chocolate layer with a sharp knife. (If it is very cool and hard when you slice the chocolate it can crack easily). Leave it to set fully (this will take at least a few hours, ideally overnight), then slice fully into squares and serve.