Vickys Blondies / Butterscotch Bars, GF DF EF SF NF.
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Ingredients requirements Vickys Blondies / Butterscotch Bars, GF DF EF SF NF:
- Require 400 grams for light brown sugar (2 packed cups).
- Prepare 112 grams (1/2 cup) gold-foil wrapped Stork block margarine.
- Provide 1 tbsp for Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*.
- Provide 60 ml (1/4 cup) for full fat coconut milk.
- You need 1 tsp for vanilla extract.
- Provide 158 grams (1 cup) of rice flour.
- Require 125 grams (1 cup) - cornstarch.
- Need 2 tsp of baking powder.
- Require 1/4 tsp for salt.
- Provide 100 grams (1 cup) - desiccated coconut.
Vickys Blondies / Butterscotch Bars, GF DF EF SF NF instructions:
- If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients. My egg replacer already contains some.
- Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan. Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble.
- Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set. It will become thick like caramel.
- Meanwhile line an 8"x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F.
- Combine the egg replacer and coconut milk and mix together well. Set aside.
- Combine the flour, starch, baking powder and salt in another bowl.
- Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla.
- Beat the flour mix into the caramel in batches to form a dough.
- When fully incorporated beat the desiccated coconut into the caramel dough.
- Press the dough into the lined tin. It will be very stiff.
- Bake for 30 minutes until the dough is pulling away from the sides of the tin.
- Cool in the tin then turn out and cut into 2" squares.
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