I love making biscuits and this Caramel Shortbread is a great favourite of mine, both to make and eat. The recipe is a straightforward one and the flavour and texture of the home made caramel beats the tinned version hands down. I’d recommend you give it a go!
For the shortbread base:
This is a very simple recipe made from simple ingredients. I use a Swiss roll-type baking tin.
You will need:
300g of plain flour
150g of butter, cut into dice
75g of caster sugar
- preheat the oven to 180°C
- rub the diced butter into the flour and sugar until the mixture resembles breadcrumbs
- press this mixture into the bottom of the tin, making the layer as even as possible
- bake the shortbread for about 15 minutes, or until it is a pale golden brown colour
- remove the tin of shortbread from the oven and place it to one side on a cooling rack
- switch the oven off – it’s job is now done
For the caramel layer:
The caramel may be made whilst the shortbread is baking. Once again, this is a simple recipe and is very straightforward to make.
You will need:
I tin of condensed milk (375g)
200g of caster sugar
200g of butter
4 tablespoons of golden syrup
- place all of these ingredients in a pan, a heavy bottomed one if possible
- melt all the ingredients together gently, stirring with a wooden spoon as they melt
- bring the mixture to the boil, stirring to prevent it catching onto the bottom of the pan, and boil for 5 minutes
- the caramel should be a medium brown colour (see my photograph of the finished product)
Although caramel making is a simple task, it requires a bit of care and attention. Whilst boiling the caramel, it needs to be at a rolling boil. If it is simmering instead, the resultant caramel will be too pale and soft. If the boil is too vigorous the resultant caramel will be more like toffee – too dark and too hard. Aim for the middle of the road!
- leave the pan of caramel to one side to cool for about 15 minutes
- pour the caramel over the surface of the shortbread. It will level itself, although you may need to encourage it to reach the corners of the tin!
- leave the caramel to cool completely
For the chocolate topping:
- Melt 200g of chocolate. I used 150g of milk chocolate and 50g of dark chocolate, but you could use whichever you prefer. I melt the chocolate in the microwave in 30 second bursts, usually 3 x 30 seconds is sufficient, stirring the chocolate well in between
- spread the melted chocolate over the surface of the cooled caramel and leave it to set, preferably overnight
The Caramel Shortbread should cut into at least 16 pieces
straightforward looking recipe and looks delicious well worth a try
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Looks so good 😊
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My mouth is watering! Do you turn it out of the tin, then cut it, or is it easier to cut in in the tin, then lift the pieces out?
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Leave it in the tin Shelagh to cool completely and for the chocolate to set. I usually cover it and leave it overnight before cutting.
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Leave it in the tin to cut it rather than trying to turn it out though, Shelagh 🙂
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