Monday, January 17, 2011

Caramel Shortbread step by step


Learn how to make this special treat which tastes so much nicer when it's homemade.

Caramel Shortbread
base:
125g butter
60g castor sugar
185g SR flour
filling:
(200g) 1/2 tin condensed milk
125g butter
125g castor sugar
2 tbsp golden syrup
topping:
275g milk chocolate

Some ingredients

Heat oven to 180C
Line tin (16 x 26 cms) with greaseproof paper (optional)
Cream butter and sugar until light and fluffy. 
Sieve flour and fold into mixture.
Press mixture over base of tin and make small prick marks with a fork.
Bake in centre of oven for 20 mins till golden.


Straight from the oven
Weigh ingredients for filling straight into the pan










Place all ingredients for filling in a pan and heat gently till they dissolve.


Simmer for 7 mins, stirring constantly.
Spread over base and cool.


Caramel ready to be spread out to the corners (please note that I am making double the amount)


Weighing the chocolate 
Heat chocolate in the microwave and spread over the top.
Mark out 

Measure your slices for accurate portion control, LOL!

Definitely worth the trouble.

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