Ingredients
The following ingredients have 4 Servings
- 100 g soft light brown sugar
- 100 g coconut sugar (or sub with 100g soft light brown sugar)
- 200 g plain gluten free flour blend (I use GFA Blend A (see NOTES) )
- 1 tsp xanthan gum
- 1½ tsp baking powder (gluten free)
- ¾ tsp bicarbonate of soda
- 100 g ground almonds
- 1 tsp fine sea salt
- 200 g unsalted butter (cubed)
- 200 g golden syrup
- 3 large eggs (At room temperature (UK large = Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 2 tbsp milk
- 100 g soft, chewy dairy toffee ((not fudge) cut into small pieces)
- 225 g dark chocolate (chopped)
- 125 ml double cream ((US: heavy cream))
- 225 g unsalted butter
- 1 tbsp icing sugar ((confectioners/powdered sugar))
- icing sugar (to sprinkle (confectioners/powdered sugar))
- large chocolate buttons (make sure they are gluten free)
- fudge or toffees (cut into triangles/pieces)
