Caramel shortcake
(1)
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.
20 people made this
Ingredients
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
Method
Prep:15min ›
Cook:48min ›
Ready in:1hr3min
- Preheat the oven to 160 C / Gas 3. Grease a baking tray. Place all base ingredients into a bowl and mix until smooth.
- Press mixture into the base of baking tray and prick with a fork.
- Bake in the preheated oven until golden, 30 to 40 minutes. Set aside to cool.
- 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.
- 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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Average global rating:
(1)
Reviews in English (1)
3
this is the easiest shortcake recipe i have found. Thankyou for sharing. - 07 May 2012
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