A classic treat for afternoon tea! Enjoy this simple recipe for chocolate and caramel shortbread which is sure to satisfy.
20 people made this
For the base
225g plain flour
75g caster sugar
For the caramel topping
2 tablespoons golden syrup
110g caster sugar
1 small tin condensed milk
100g to 200g melted chocolate
Method Prep:10min › Cook:15min › Ready in:25min
Preheat the oven to 180 C / Gas 4. Lightly grease a medium sized deep baking tray.
For the base:
In a mixing bowl combine the flour and the sugar then rub in the margarine and form into a ball. Lightly flour a work surface and roll out to fit the prepared medium baking tray.
Bake in the preheated oven for 10 minutes or until light golden brown. Remove from the oven and set aside to cool.
For the caramel topping:
Meanwhile, make the caramel by combining all of the ingredients in a saucepan, except the chocolate, over a high heat and bring to the boil. Boil for 5 minutes stirring constantly. Remove from the heat and pour over the base and allow to cool fully. Once fully cooled, spread melted chocolate over the top and pop in the fridge to harden. Remove from the fridge 10 to 15 minutes prior to serving then cut into squares.