Put sorghum flour, all-purpose flour, and granulated sugar into a food processor and pulse until well blended
Add butter, vanilla extract, and orange zest. Blitz until the mixture forms a firm dough
Turn out onto a lightly dusted worktop and roll out into a square, about 8mm thick.
Transfer square onto a baking sheet, prick with a fork, and then chill for 15 minutes.
Preheat the oven to 350°F
Bake for 17-20 minutes or until a light golden brown and just firm
Use a 6cm cutter to stamp out 9 discs. Leave to cool on baking sheet.
Wrap each disc with acetate sheets and secure with tape.
Pour warmed caramel into each mold (about2 tablespoons) and let chill for 20 minutes to harden the caramel. The warmed caramel should be between 95°F - 104°F
Spoon 2 tablespoons of ganache into to mold and let set.
Decorate each shortbread treat with a chocolate disc (as desired)