Recipe of Ultimate Vickys Blondies / Butterscotch Bars, GF DF EF SF NF

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The ingredients needed to make Vickys Blondies / Butterscotch Bars, GF DF EF SF NF:

1. Make ready 400 grams light brown sugar (2 packed cups)
2. Make ready 112 grams (1/2 cup) gold-foil wrapped Stork block margarine
3. Prepare 1 tbsp Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*
4. Prepare 60 ml (1/4 cup) full fat coconut milk
5. Prepare 1 tsp vanilla extract
6. Get 158 grams (1 cup) rice flour
7. Get 125 grams (1 cup) cornstarch
8. Take 2 tsp baking powder
9. Prepare 1/4 tsp salt
10. Prepare 100 grams (1 cup) desiccated coconut

Instructions to make Vickys Blondies / Butterscotch Bars, GF DF EF SF NF:

1. If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients. My egg replacer already contains some
2. 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
3. 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
4. Meanwhile line an 8"x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350°F
5. Combine the egg replacer and coconut milk and mix together well. Set aside
6. Combine the flour, starch, baking powder and salt in another bowl
7. Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla
8. Beat the flour mix into the caramel in batches to form a dough
9. When fully incorporated beat the desiccated coconut into the caramel dough
10. Press the dough into the lined tin. It will be very stiff
11. Bake for 30 minutes until the dough is pulling away from the sides of the tin
12. Cool in the tin then turn out and cut into 2" squares

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