Chocolate and caramel shortcake

    25 min

    A classic treat for afternoon tea! Enjoy this simple recipe for chocolate and caramel shortbread which is sure to satisfy.

    20 people made this

    Serves: 8 

    • For the base
    • 225g plain flour
    • 75g caster sugar
    • 175g margarine
    • For the caramel topping
    • 110g margarine
    • 2 tablespoons golden syrup
    • 110g caster sugar
    • 1 small tin condensed milk
    • 100g to 200g melted chocolate

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a medium sized deep baking tray.
    2. For the base:

    3. 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.
    4. Bake in the preheated oven for 10 minutes or until light golden brown. Remove from the oven and set aside to cool.
    5. For the caramel topping:

    6. 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.

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