Rich, creamy caramel paired with shortbread and chocolate, is that not simply an extra-delicious delight?
Did you know?
Shortbread history goes back to at least the 12th century and originally started as biscuit bread.
Caramel shortbread recipe:
For the base:
140g (1 cup) cake flour
65g (½ cup) cornflour
70g (1/3 cup) Huletts Castor Sugar
1ml (pinch) salt
125g butter, softened
For the caramel:
105g (½ cup) Huletts Castor Sugar
45ml (3 Tbspn) Huletts Golden Syrup
200g (½ can) condensed milk
For the chocolate topping:
250g dark chocolate
Preheat the oven to 160ºC.
To make the base:
Sift the dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough.
Press the dough into a lightly greased Swiss roll pan (roughly 23 x 30cm). Prick the dough with a fork and refrigerate for about 20 minutes.
Bake for about 45 minutes or until lightly golden. Allow to cool before spreading on the caramel layer.
To make the caramel:
Combine butter, castor sugar and syrup in a small saucepan.
Heat gently until the sugar dissolves, add the condensed milk and bring to the boil, stirring continuously.
Boil gently for about 5-6 minutes, stirring continuously, as condensed milk can ‘catch’ quite quickly.
Spread caramel onto the biscuit base and allow to set and cool before topping with chocolate.
To make the chocolate topping:
Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth.
Spread an even layer of chocolate over the caramel and allow to set before cutting into squares.
Did you know?
Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock.
Caramel Shortbread variations:
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