Ingredients:
175g butter chopped
200g dark chocolate
1 cup brown sugar (firmly packed)
3 eggs lightly beaten
1 cup gluten free flour
2/3 cup rice flour
200g jersey caramels (chopped) or 1/4 cup shredded coconut
(these can be left out if not preferred)
Method:
Grease lamington tin; line base and along two sides with baking paper extending 5cm over sides of tin.
Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water. Stir in sugar, eggs, sifted flour and jersey caramels; mix well. Pour mixture into prepared lamington in.
Bake 180 degrees for about 30 minutes or until firm to touch. Leave in tin for 10 minutes before turning onto a wire rack to cool.