Gluten Free Toffee Pops
Makes 25. Takes 2 hours.
An OG New Zealand Bikkie! Probably the most requested biscuit for me to make gluten free, and here it is. For those that don't know, a Toffee Pop is a plain biscuit base, with a caramel 'toffee' on top, and then coated in chocolate. Although the name might be deceiving, they aren't actually made of toffee, rather a chewy caramel that sets at room temperature. This part in particular is a little difficult to understand through written instruction (especially if you are a visual/kinetic learner like me) so I have made a Youtube video on how to make Toffee Pops down below - please check it out and don't forget to subscribe!
This recipe is broken into three parts, caramel, biscuit, then chocolate coating. The first part is the trickiest, but one you are through that it will be smooth sailing. I recommend watching the YouTube video to really understand whats going on!
Toffee Pops have the traditional crimped outline - these cookie cutters are pretty easy to find, but if you only have a circle cutter that will be fine. I'm 99% sure it won't change the taste...
I N G R E D I E N T S
Toffee Caramel
1 cup sugar
2 tbsp water
1/2 cup heavy cream
1 Tbsp golden syrup
45 gram unsalted butter
1/4 tsp of salt
1 tsp vanilla extract
Biscuit
70 grams butter
1/4 cup caster sugar
1 medium egg (room temperature)
1 cup of plain gluten free flour
1/4 tsp of baking powder
1/4 tsp xanthan gum
1/8 tsp salt
Chocolate Coating
250 grams milk chocolate
M E T H O D
Make the Caramel
Place a pan on the stove at a low-medium heat.
Add 1/2 a cup of white sugar to the pan and let it slowly melt. You don't need to stir is at this point, but if the sugar is only melting on one side, then give the pan a gentle shack.
Once the sugar has melted, add 2 tbsp of water, and quickly stir.
Then add the heavy cream. The caramel will solidify but be patient and keep stirring until it all melts together again.
Once the caramel is smooth, add in the second half cup of sugar and mix until dissolved.
Stir in golden syrup.
Now check if your caramel is ready for butter but putting a small amount of it into a bowl of cold water, if it's malleable then it's good to go!
Turn off the heat and add the butter, mix until it's fully dissolved and incorporated.
Add in salt and vanilla essence, and mix again.
Pour caramel toffee into a bowl, and put aside to set at room tempurature.
Make the Biscuit
Beat butter and sugar together until light and fluffy.
Add in egg and beat again.
Add the flour, baking powder, xanthan gum, and salt and mix again with a wooden spoon until you can form a ball.
Wrap the ball in cling film and put into fridge for 30 minutes.
When chilled, dust a surface with flour, and roll out dough until about 3mm thick.
Using a crimped cookie cutter about 4-5cm in diameter, cut out cookies until you have used all the dough.
Place on a lined baking tray, and bake at 180° celsius for 10 minutes, or until golden around the edges. You may need to do this in 2 lots.
By this stage your caramel should be mostly set. Take a teaspoon of caramel and press it into the centre of the biscuit, spreading it in a circle but leaving about half a centimetre from the edge clear. This will give it that classic toffee pop shape!
Continue with the rest of the biscuits.
Coat in chocolate
Melt the chocolate in a bowl over top of a pot of boiling water.
Dip each toffee pop in the melted chocolate.
Scrape of excess chocolate on the bottom and place on a tray lined with baking paper.
Once they are are coated, place in the fridge for four hours (give or take) and then enjoy!
