When guests come to visit at Christmas, they usually bring a gift, such as wine or chocolates. One of my kind family members supplied me with a tin of shortbread. But I wasn’t interested in the crumbly treats inside. The tin itself (you can see why from the photo) was a 3D inspiration to me, that reminded me of a delicious recipe.
This is one of my favourite recipes and why wouldn’t it be – caramel, chocolate and shortbread all in one dessert. Just thinking about it makes me salivate. I’m not going to rave on about it, as I tend to do with other sweet recipes (sorry everyone). Another easy one (no suprise there) which can be simplifed. If you are in a hurry, you can crush up some premade shortbread and chill the tin, but I prefer to make my own base. Just to give credit; this recipe belongs to my amazing Grandma who shared it with me, and now, I’ll share it with you.
Makes: Approx. 33 bars
For the base:
4oz caster sugar
10oz plain flour
1. Line/Grease an 11 x 9 x 2 tin or similar. Preheat oven to Gas mark 4/350 F/180 C
2. Cream butter with sugar until fluffy.
3. Knead gently and press into base; prick well with fork.
4. Bake for 30 mins and cool in tin.
For the caramel:
4oz caster sugar
14oz can of condensed milk
4 tablespoons golden syrup
1. Put all the ingredients into a pan and stir over a low heat until melted and smooth.
2. Bring to boil and cook for 3 – 5 mins, stirring continuously with a wooden spoon until golden.
3. Spread over shortbread base and leave to cool.
For the topping:
1. Melt the chocolate and stir in the butter until smooth.
2. Spread this mixture evenly over the caramel and leave to cool, before cutting into bars.