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Caramel shortbread

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Prep time Cook time Difficulty Views Rated (0) Recipe #
20m 30m 3-Medium 568
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Added by Hawthorne on 17 April 2009
clearhearts forked this on 25 May 2009 (1 descendant)

Description (Some HTML is OK)

This is a classic Scottish teatime treat.

The recipe originally came from my music teacher in my dim and distant days at school - thanks Mrs Beckett!


Ingredients

Makes 16 servings

  • BASE
  • 10 oz plain flour
  • 5 oz butter
  • 4 oz caster sugar
  • FILLING
  • 1 can sweetened condensed milk
  • 4 oz butter
  • 4 oz caster sugar
  • 2 tbsp golden syrup
  • TOPPING
  • 8 oz good quality dark chocolate
  • 1 oz butter

Preparation (Some HTML is OK)

Preheat the oven to 180C.

For the base: rub the butter into the flour. Stir in the sugar, then press into the bottom of a 9x9 inch baking tray. Cook for 12-15 minutes or until lightly golden. Allow to cool a little while making the filling.

Filling: Combine all filling ingredients in a medium-sized saucepan, preferably non-stick. Cook over a low heat until all of the sugar has completely dissolved, then raise the heat to medium-high and boil, stirring constantly, until the mixture has turned to a rich caramel colour. Pour over the base and spread level, being very careful as this burns like napalm if it gets on your skin. Allow to cool to room temperature.

Topping: Melt the chocolate with the butter, then spread over the cooled caramel filling. Mark into squares once the chocolate is almost set.

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Photos by Hawthorne (1)