| Caramel Shortbread |
| ingredients: |
Ingredients
(Biscuit Base):
8oz (200g or two US cups) plain
flour
6oz (150g or 1½ US sticks)
margarine
30z (75g or half US cup) caster
(fine white) sugar
Ingredients
(Filling):
2oz (25g or ½ US stick)
margarine
2oz (25g or between a ¼
and a ½ US cup) soft
brown sugar
A large tin of condensed milk
Ingredients
(Topping):
8oz (200g or one US cup) light
brown chocolate
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| method: |
Rub the margarine and flour
together in a bowl until you
have a mix which is similar
to breadcrumbs. Stir in the
sugar. Spread the mixture evenly
into a 9" (23cm) square
tin which has been lined with
baking parchment. Bake in a
pre-heated oven at 170C/340F
(160C/320F if fan assisted)
for approximately 35 minutes
until it is golden brown. Allow
the base to cool.
Heat the filling ingredients
together in a pot, making sure
that you stir it constantly
(otherwise it will stick!) until
it begins to simmer. Continue
stitting until it thickens (which
it should do in a few minutes).
Spread the filling evenly over
the base and again allow to
cool.
Melt the chocolate so that you
can spread it over the filling.
When it has cooled and you are
ready to eat it, cut up into
squares or rectangles with a
sharp knife. |
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| Caramel
Shortcake is often called "Millionaires'
Shortbread" - presumably because
it is so rich. I have to confess this
is one of my favourites when eating
out anywhere which has "home baking"
on the menu. |
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