Preheat oven to 160°C regular bake. Line a 20cm square or 20cm x 30cm slice tin with baking paper so it fits snugly, up the sides as well – you may need two pieces.
To make the caramel:
- Place condensed milk, butter, brown sugar, and golden syrup in a saucepan over medium-low heat. Stir constantly until just melted and combined — do not boil. Remove from heat and set aside.
For the base/topping mixture:
- Cream butter and brown sugar together until pale and fluffy (about 3 minutes). Beat in vanilla.
Sift in the gluten free flour and baking powder. Add coconut, salt, ground almonds, and rice flakes (if using). Stir until combined. - Press two thirds of this mixture evenly into the base of your tin. Use a layer of baking paper on top and press down firmly.
- Pour the caramel over the base and smooth out.
- Bake for 15 minutes. Remove from oven and allow it to sit for 5 minutes. This will help the caramel form a slight skin.
- Crumble the remaining mixture over the top of the caramel, spreading loosely and evenly.
- Return to the oven for another 25–30 minutes, until the edges are a deep golden colour and the crumble topping is lightly browned.
- Cool completely in the tin, then refrigerate until the caramel is firm. Slice and store in the fridge. It will keep for about a week.
