1. Prepare the shortbread layer:

• Preheat your oven to 200°C (392°F).

• Cream the softened butter and sugar in a large bowl until smooth and fluffy.

• Add the rice flour and cornflour, then mix until it forms a soft, pliable dough.

• Press the dough into a greased or parchment-lined 24×24 cm square tin, smoothing it evenly.

• Bake for 10–12 minutes, or until lightly golden on top. Remove and set aside.

2. Make the caramel:

• While the shortbread is baking, add the butter, sugar, and condensed milk to a saucepan.

• Heat gently, stirring until the sugar is fully dissolved.

• Increase the heat slightly and cook for 5 minutes, stirring constantly, until the caramel thickens and turns golden.

• Remove from heat and pour over the shortbread layer. Let it cool completely at room temperature.

3. Add the marbled chocolate topping:

• Melt the dark and white chocolates separately using a double boiler or microwave at low heat.

• Once the caramel has firmed, drop spoonfuls of both chocolates alternately over the top.

• Tap the pan gently to spread the chocolate, then use a knife or skewer to swirl into a marbled pattern.

• Leave to set at room temperature (do not refrigerate or the chocolate may bloom).

• Before the chocolate hardens completely, slice into 60 small squares using a warm, sharp knife.