Caramel shortcake

    1 hour 3 min

    Delicious caramel shortcake, not too rich and easy to make. A shortbread crust is covered with a caramel layer and then with dark chocolate.

    Fife, Scotland, UK
    45 people made this

    Makes: 12 squares

    • For the base
    • 225g plain flour
    • 100g caster sugar
    • 225g butter
    • 100g semolina
    • For the topping
    • 175g butter
    • 1 tablespoon caster sugar
    • 4 tablespoons golden syrup
    • 1 (397g) tin condensed milk
    • 200g chocolate

    Prep:15min  ›  Cook:48min  ›  Ready in:1hr3min 

    1. Preheat the oven to 160 C / Gas 3. Grease a baking tray. Place all base ingredients into a bowl and mix until smooth.
    2. Press mixture into the base of baking tray and prick with a fork.
    3. Bake in the preheated oven until golden, 30 to 40 minutes. Set aside to cool.
    4. For the topping: place butter, sugar, golden syrup and condensed milk into a saucepan and stir over a low heat until melted. Bubble gently for 5 to 8 minutes, stirring until thick and fudge-like. Pour gently over shortbread evenly and leave to cool.
    5. Melt the chocolate, pour over the toffee and leave to set. Cut into squares and store in an airtight container. Enjoy :)

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    Reviews in English (1)


    this is the easiest shortcake recipe i have found. Thankyou for sharing.  -  07 May 2012