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caramel shortcake Recipe


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     caramel shortcake

Category   Desserts - Breads
Sub Category   None
Servings   15cm by 19cm tin

For the shortbread
85g plain flour
60g butter
30g caster sugar
For the caramel filling
60g butter
25g caster sugar
1 tablespoons golden syrup
180g can condensed milk
choc topping
100g choc
double up everything in the recipe for my blue hinge cake tin

note, i used a 14cm by 19cm tin but i found there was too much caramel to biscuit ratio so next time to try a slightly bigger tin and make more biscuit base.
1. Preheat the oven to 180C/ Gas Mark 5. Lightly grease the tin. 2. Make the shortbread by creaming together the sugar and butter then adding the flour and mixing until the mixture binds together. Alternatively whizz all the ingredients together in a food processor. Turn into the tin and press down lightly. Prick all over with a fork 3. Bake in the preheated oven for 20 minutes until golden. Remove from the oven and leave to cool
4. Place all of the ingredients for the filling into a pan and heat it gently stirring all the time until the sugar has dissolved. Still stirring, bring the mixture to the boil and cook for around 5 minutes until the mixture is golden and quite thick (not too brown!). (This can be a little tricky. After a few tries you get to know when the mixture is ready but I had a few disasters at first when the mixture was just too runny so after about five minutes I would remove from the heat whilst I dropped a small dollop into cold water. If it formed a soft ball it was ready!) 5. When the mixture has cooled slightly pour over the shortbread and leave to set - half an hour should do it!
6. Melt the chocolate either in the microwave or by placing in a heat proof bowl over a pan of simmering water and stirring. Pour it over the cooled caramel and spread to the edges. Leave to set for at least a couple of hours 7. Cut into squares or fingers as desired!

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