For the shortbread:
![]() |
Cream together 5oz softened butter and 4oz caster sugar. |
![]() |
Beat in 10oz plain flour. Press into a greased Swiss Roll tin. |
![]() |
Bake in a preheated oven at 180°C for 15-20 minutes, until it's golden brown. |
![]() |
In a large saucepan, heat 4oz butter, 4oz caster sugar, 2tbsp golden syrup and one tin of condensed milk. |
![]() |
Heat until butter melts then boil for five minutes, stirring constantly. |
![]() |
Allow to cool for a minute before spreading over the shortbread. Leave to set. |
![]() |
Melt 10oz milk chocolate in a bowl over a pan of water or in the microwave if you're lazy. |
![]() |
Spread over the top of the caramel, mark into squares and allow to set in the tin. |
Is there a recipe you guys turn to for baking time and again? Will you be trying caramel shortbread?
xo
oh my wow, I LOVE caramel shortbread!!s
ReplyDeleteMmmm, this looks super yummy! Hand me a slice please? :D <3
ReplyDelete