Prepare the Shortbread Base:

• Preheat the oven to 180°C (160°C fan) or 350°F.

• Grease and line an 8-inch square baking tin.

• In a bowl, mix the gluten-free flour, xanthan gum (if using), caster sugar, and softened butter.

• Mix until the dough comes together. Press it evenly into the bottom of the prepared tin.

• Bake for 15-20 minutes until golden. Remove from the oven and let cool completely.

Make the Caramel:

• In a saucepan, melt the butter, golden caster sugar, and golden syrup over low heat.

• Add the condensed milk and bring to a simmer. Stir constantly to avoid burning.

• Once it thickens and turns golden, pour over the cooled shortbread base.

• Let it set at room temperature for about 1-2 hours.

Prepare the Chocolate Topping:

• Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave.

• Drizzle the melted milk chocolate over the caramel layer, spreading it evenly.

• Melt the white chocolate and drizzle it on top of the milk chocolate.

• Scatter the whole Mini eggs and the crushed Mini eggs over the top. Press them down slightly to ensure they stick.

Set and Serve:

• Let the shortbread set in the fridge for about 3-4 hours, or until the chocolate is firm.

• Slice into squares and serve!