Salted Caramel Shortbread
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
16 squares
- Serves:
- 16
ingredients
-
For the shortbread
- 185 g butter
- 75 g caster sugar
- 250 g plain flour
-
For the caramel filling
- 185 g butter
- 75 g caster sugar
- 3 tablespoons golden syrup
- 300 g sweetened condensed milk
-
For the chocolate topping
- 150 g milk chocolate, chopped
directions
- Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper. Heat the oven to 180c.
- Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light. Next, beat in the flour until it forms a soft dough. Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
- Place the caramel ingredients into a large saucepan over a medium heat. Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
- The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in a teaspoon of salt (trust me!) and then pour the caramel over the shortbread and leave to set for about an hour.
- Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted. Pour the melted chocolate over the caramel, and leave in a cool place to set. Once set, cut into squares and serve, or keep in a tin for up to 1 week.
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RECIPE SUBMITTED BY
My family and I have recently moved back to England after 7 years in North Cyprus! I love to bake cakes, muffins and brownies but also am slowly learning to cook proper food, with the help of you guys here, of course!