Tuesday, 20 July 2010

Caramel Shortbread

For the base

225g plain flour
100g caster sugar
225g butter
100g semolina

For the topping

175g butter
175g caster sugar
4 tbsp golden syrup
1 x 397g can condensed milk
200g chocolate, broken into pieces (I prefer Green & Blacks Milk Choc for this)

1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong tin.

2. Place all the ingredients for the base into bowl and smoosh together with a wooden spoon until they form a smooth dough.

3. Press the mixture into the base of the tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.

4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

6. Melt the chocolate in a bowl over a pan of simmering water.

7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.

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