Chocolate caramel shortcake recipe
Chocolate Caramel Shortcake recipe
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Ingredients
| For the base: | |
| 125 g | butter |
| 50 g | caster sugar |
| 175 g | plain flour, sifted |
| For the filling: | |
| 125 g | butter |
| 50 g | caster sugar |
| 2 tbsp | golden syrup |
| 150 ml | condensed milk |
| For the topping: | |
| 150 g | chocolate of your choice |
Instructions
Cream together butter and sugar for the base until light and fluffy. Add the flour and stir until the mixture blends together. Knead until smooth.
Press the dough evenly into an 8-inch square tin or equivalent and prick well. Bake in preheated oven 180°C for 25 to 30 minutes. Cool in tin.
While the base is baking, place filling ingredients in a saucepan and stir until the sugar has dissolved. Bring slowly to boil, then cook, stirring, for 5- 7 minutes. Cool slightly. Then pour over the biscuit and leave to set.
For the topping, melt chocolate over low heat and spread over caramel. Leave until set and then cut into fingers.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Chocolate caramel shortcake recipe
Recipe type: xarchivex
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