Vickys 'Other' Blondies / Butterscotch Bars, Gluten, Dairy, Egg & Soy-Free

• 400 grams light brown sugar (2 packed cups)
• 112 grams butter - I use the non-dairy gold-foil wrapped Stork brand for this
• 1 tbsp Vickys Best Egg Replacer for Gluten-Free Baking recipe from my profile or Ener-G brand*
• 60 ml full fat coconut milk
• 1 tsp vanilla extract
• 158 grams (1 cup) rice flour
• 125 grams cornstarch
• 2 tsp baking powder
• 1/4 tsp salt
• 100 grams desiccated coconut (1 cup)

1. *If using Ener-G or another brand egg replacer, add a half teaspoon xanthan gum to your ingredients.
2. My egg replacer already contains some
3. Melt the butter and sugar together gently over a low heat in a heavy-bottomed pan.
4. Let it cook for 10 minutes until the sugar is dissolved and the mixture begins to bubble
5. Remove the pan from the heat and let it cool for 30 minutes, stirring now and again so the mix doesn't set.
6. It will become thick like caramel
7. Meanwhile line an 8" x 8" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F
8. Combine the egg replacer and coconut milk and mix together well.
9. Set aside
10. Combine the flour, starch, baking powder and salt in another bowl
11. Pour the cooled caramel into a mixer bowl and on a low speed beat in the egg replacer/milk mixture and vanilla
12. Beat the flour mix into the caramel in batches to form a dough
13. When fully incorporated beat the desiccated coconut into the caramel dough
14. Press the dough into the lined tin.
15. It will be very stiff
16. Bake for 30 minutes until the dough is pulling away from the sides of the tin
17. Cool in the tin then turn out and cut into 2" squares

light brown sugar, butter, egg, coconut milk, vanilla, rice flour, cornstarch, baking powder, salt, coconut

Taken from cookpad.com/us/recipes/351763-vickys-other-blondies-butterscotch-bars-gluten-dairy-egg-soy-free (may not work)