Caramel chocolate shortcake

    1 hour 5 min

    Great as a little well done treat for the little ones. Be sure to allow plenty of time for the caramel and chocolate to set before serving.


    Kent, England, UK
    9 people made this

    Serves: 6 

    • For the base
    • 125g butter
    • 50g caster sugar
    • 175g plain flour
    • For the filling
    • 125g butter
    • 50g caster sugar
    • 2 tablespoons golden syrup
    • 150g condensed milk
    • For the topping
    • 150g dark chocolate

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the base:

    3. Cream together the butter and sugar until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.
    4. Press the dough evenly into a greased deep square or rectangular tin lined with baking parchment and prick the surface with a fork.
    5. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and leave to cool in the tin.
    6. For the filling:

    7. Meanwhile, place the filling ingredients into a saucepan and stir on a low heat until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5 to 10 minutes. Cool slightly, then pour over the biscuit base and leave to set.
    8. For the topping:

    9. For the topping, melt the dark chocolate in a bowl over a pan of simmering water and spread over the caramel. Leave in the fridge to set then cut into squares with a sharp knife and serve.

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