• 250 g cold butter
• 1 cup rice flour
• 1 ½ plain flour
• 1 c icing sugar
• 1 egg

For the Caramel:

• 60 g butter
• 1 x 395 g can of sweetened condensed milk
• 2 tbsp golden syrup

In the food processor – place the chopped butter, flours and icing sugar and mix well until crumbly. Add the egg and pulse until it forms a ball. Wrap in cling film and chill in the fridge for 30 minutes.

Preheat the oven to 180 C. Roll out the dough to ½ cm thick and use a small round cutter to make circles. Place on a tray and bake for about 15 mins or until golden. Cool.

To make the caramel, melt the butter, condensed milk and golden syrup in a heavy saucepan stirring until golden and bubbling. Keep at boiling point for at least 5 minutes stirring continuously until it thickens. Cool slightly, (the caramel will firm as it cools) and then place a dollop of caramel between two shortbread rounds to make a sandwich.

• 250 g Philadelphia cream cheese
• 200 g condensed milk
• ½ cup thick plain yoghurt
• Grated zest of 2 large limes (or lemons)
• ¼ c lime juice
• 8-10 plain sweet biscuits
• Frozen berries
• 2 tbsp sugar

Have the cream cheese at room temperature and then beat this until smooth and creamy to remove any lumps. Add in the condensed milk, yoghurt, lime zest and juice and beat until light and airy.

Place the frozen berries in a small saucepan with 2 tablespoons of sugar and gently simmer until the sugar is dissolved. Cool.

Crumb the biscuits and put this into the base of 5-6 glasses. Top this with spoonfuls of the cream mixture and chill. When you are ready to serve, top up each glass with the berries and syrup.