Preheat the oven to 160ºC fan oven/180ºC/gas 5. Grease and line a 23cm cake tin.
Beat together the butter and sugar. Add the flour, ground almonds and xanthan gum and mix to a stiff paste. Press into the baking tray.
Bake in the oven for 30 minutes.
Put the topping ingredients, apart from the cream, in a small saucepan and bring to the boil. Allow to simmer and bubble for 2-3 minutes, the sugar should be dissolved and the mixture lightly golden. Add the cream and stir. Take off the heat and pour over the shortbread.
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