Recipe Submitted By: Lindsay
Buttery shortbread topped with caramel and chocolate - very sweet but delicious!
Ingredients
Shortbread
6oz butter
3 oz caster sugar
6oz plain flour
2 oz cornflour
Caramel
Large can of condensed milk
4oz caster sugar
8oz butter
3 tablespoons golden syrup
8oz chocolate to decorate
Method
To make the shortbread:
Cream the butter and sugar until white and creamy.
Add the flours and mix to form a soft dough. Knead lightly.
Press into a greased swiss roll tin and prick all over with a fork.
Bake for 30-35 minutes at 180C.
To make the caramel:
Place all the ingredients in a heavy based saucepan and heat slowly until the sugar has dissolved.
Bring to the boil and cook for 7-10 minutes, stirring all the time, until it is toffee coloured and thickened.
Cool and pour over the shortbread.
When the caramel is cold, melt the chocolate and pour over the caramel.
