Shortbread.docx · Web view25g (or 1 tbsp) golden syrup To finish: 150g dark or milk chocolate,...
Transcript of Shortbread.docx · Web view25g (or 1 tbsp) golden syrup To finish: 150g dark or milk chocolate,...
Caramel Shortbread
Ingredients:
200g Dean's Shortbread, crumbed (or other sweet biscuit crumbs)
25g butter
25g milk chocolate
For the caramel:
1 x 397g can condensed milk
150g soft dark brown sugar
150g butter
25g (or 1 tbsp) golden syrup
To finish:
150g dark or milk chocolate, broken into pieces
Method:
Start by preparing the base.
Melt the butter & chocolate gently in a saucepan over a low heat. Add the shortbread crumbs and mix well. Press evenly into a 20 x 30cm baking tray - leave to cool.
For the caramel - place the butter, brown sugar and golden syrup into a heavy based saucepan and melt over a gentle heat until the sugar is dissolved. Add the condensed milk and stir continuously until the caramel comes to a gentle boil - continue to simmer for 3 minutes. Pour the hot caramel over the crumb base and smooth over the top - allow to cool.
To finish, melt the chocolate gently in the microwave or in a bowl over a pan of hot (not boiling) water. Spread the melted chocolate over the cooled caramel and leave to set completely. Cut into squares or fingers to serve.
www.deans.co.uk/recipes