Caramel Shortbread

Cakes, Biscuits and Bread  

Ingredients

200 gm Butter or margarine
200 gm Caster sugar
250 gm Plain flour
2 tsp Baking powder
1 pinch Salt

Topping

200 gm Butter or margarine
200 gm Caster sugar
1 Tbsp Golden syrup
1 tin Condensed milk
100 gm Chocolate

Method

Preset oven to 180�C.

Cream butter and sugar, then mix in the flour, baking powder and a pinch of salt. Knead the mixture in a ball and then press into a greased shallow baking dish - it should be about 0.5cm thick. Bake for 20 minutes until golden in colour. Leave in the tin to cool.

For the topping, melt the butter, sugar and golden syrup in a saucepan until the sugar is dissoved and then add the condensed milk. Bring to a boil stirring continuously to avoid burning. Continue until the mixture leaves the sides of the pan and turns caramel coloured. Pour over the biscuit base and spread evenly. Allow to cool and set.

Dissolve the chocolate in a bowl over boiling water. Pour over the shortbread and spread to cover.

When the chocolate has almost set, cut into squares or fingers. .

Notes

For a gluten free version, replace the plain flour with 150gm gluten free flour and 100gm ground almonds.

24 Sep 2023
Shirl Seath