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Caroline

Caramel Shortbread

Updated: Mar 20, 2023

These delicious treats are not as difficult as it may seem. There are just different steps that you need to follow and you need a certain amount of patience to make each stage.


Shortbread:

175g butter

75g white sugar

250g plain flour

Caramel:

100g butter

100g soft brown sugar

397g can condensed milk

200g chocolate chips for topping

Start by making the shortbread. Just add all the ingredients to your mixer and whisk until you get fine crumbs. You can also do this with your fingers. Then bake in a square tin which has been lined with baking paper, 20cm x 20cm approximately, for 25 minutes at 180 degrees.

While the shortbread is cooling, you can make the caramel. Melt the butter gently in a pan and then add the sugar. If you add them both at the same time, the sugar will burn before the butter has melted. Then add the condensed milk. Keep stirring until all the butter has disappeared from the top and is fully combined and you can see the caramel starting to form. Then pour this over the shortbread until all the biscuit is covered. You might not use it all, but it will last for weeks in the fridge.

Cool in the fridge until the caramel has set and then melt the chocolate gently in a bowl over a pan of simmering water and pour the chocolate over the caramel. Let it cool and cut into squares.

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