Chocolate caramel shortbreadby ellie brooks |
| Preperation time: 1 hour Cooking time: 35 mins Serves: 8 |
| Recipe Ingredients |
| For the base: 175g plain flour; 115g unsalted butter; 50g caster sugar; For the topping: 50g unsalted butter; 50g caster sugar; 405g sweetened condensed milk; 100g plain or milk chocolate. |
| Recipe Method |
| To make the base, put the flour and butter in a
blender and whizz until it starts to bind. Add the sugar and mix
until it forms a dough. Roll out the dough and use to line a 28cm x 18cm baking tray, making sure the mixture is pressed into the corners. Bake in a preheated oven (180c) for 25-30 mins until golden. Meanwhile, gently heat the butter, sugar and condensed milk together in a pan, until the sugar dissolves. Bring to the boil and cook for 5 mins, stirring, until the mixture is thick and fudge-coloured. Pour over the biscuit base and leave to set. When set, melt the chocolate and spread over the caramel. Leave to set. Cut into squares, should make about 28 squares. |
| More recipes: |
| Victoria
sandwich Sugary Semolina Biscuits Lemon meringue pie Crunchy muesli muffins Sticky toffee pudding |
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