Wednesday, April 18

Caramel Shortbread

Loosen your belt 
crumbly shortbread, creamy caramel and chocolate 


100g sugar
200g butter
250g Self raising flour
50g cornflour (cornstarch)
400 ml can condensed milk
200g choc- milk or dark (I use half milk and half dark)


Heat oven to 180'c
Line a 20cm x 30cm swiss roll tin with parchment paper
combine butter, sugar, s r flour and cornflour in a food precessor until it comes together in a dough
Press into tin evenly and bake for 20 mins
remove to cool
Meanwhile you want to make your caramel 
Place your tin of condensed milk in a pot and boil for 2 hours 

When caramel is ready and shortbread is cooled tip caramel into a bowl and stir vigorously until it becomes smooth
I find half a tin is enough but you can use the whole tin if you wish (it can be a bit sickly and too much of a good thing, 
you can store the remainder in the fridge and use for a delicious ice cream topping !) 
melt your chocolate ( I melt it in the microwave, the trick to this is to take it out while there are still lumps and then stir until smooth)
Spread over caramel, leave to cool 
Place in fridge
If you want to cut it into even squares you will need to let it come to room temperature before cutting

heavily adapted from Rachel Allen's Chocolate peanut squares


  1. I loooove the moody feeling in these photos Helen.......and, ummm, caramel shortbread is a def vice although I've never made them! (usually treat myself at Avoca when I travel away from the farm). Look forward to trying your recipe! x

  2. it is sinfully good, let me know how you get on
    made another batch of your brown bread today ...... to counteract over indulgence in above..... although i think after i slathered it in lashings of cold butter it probably was just as bad



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