CARAMEL SHORTCAKE
Preheat oven, Electric 180 C/Fan 160 C, Gas 4
Servings: 18 pieces
Equipment
- mixing bowl
- sieve
- food mixer
- pan
- wooden spoon
- small bowl to melt chocolate
Ingredients
Shortbread Base
- 150 g butter
- 75 g caster sugar
- 225 g plain flour
Caramel
- 175 g Condensed milk
- 2 tbsp golden syrup
- 100 g caster sugar
- 100 g butter
Topping
- 150 g chocolate I prefer dark and use supermarkets chocolate bars
Instructions
- Cream butter and sugar using electric mixer
- Sieve flour and work into mixture (I usually knead the flour in)
- Press into tin and level with the back of a spoon
- Bake for about 20 mins
Caramel
- Place condensed milk, syrup, sugar and butter in pan
- Heat gently, stirring all the time
- Allow to boil, continue stirring to produce a golden caramel
- Pour over the shortbread base
Topping
- Break chocolate into pieces and melt – either over a pan of gently boiling water or in the microwave on a lower setting
- Pour over caramel, level out with knife and leave to go cold and firm
- Cut into 18 pieces and store in an air tight tin