Caramel chocolate shortcake

Caramel chocolate shortcake


3 people made this

About this recipe: 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.

j.hopkins Kent, England, UK

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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