Caramel Shortbread
Rosemary says: This traditional Scottish tea-time treat, also
known as Millionaires Shortbread, is quite hard work - but most kids would agree
that it is worth the effort!
Ingredients:
Base:
8oz (200g) plain flour
6oz (150g) margarine
3oz (75g) caster sugar
Filling:
2oz (25g) margarine
2oz (25g) soft brown sugar
Large tin of condensed milk
Topping:
8oz (200g) milk chocolate
Instructions:
Pre-heat your oven to 340C, 170F, Gas Mark 3
You will need to make the shortbread base first. In a bowl rub the margarine and
flour together using your finger tips until it resembles breadcrumbs. Stir in
the sugar. The mixture may start to come together into a dough. Press the
mixture into a well greased square tin (about 10 inches square) and bake for
about 35 minutes until golden brown. Leave in the tin to cool.
Heat the filling ingredients in a saucepan, stirring continuously until it
begins to simmer. Continue stirring until it thickens. Spread over the cooled
shortbread base and again leave to set. This will take about 2 hours in the
fridge.
Melt the milk chocolate in a bowl over a pan of boiling water and stir till
smooth. Pour over the shortbread and spread with a knife or spatula. Put it in
the fridge for about an hour to allow the chocolate to set. To remove it from
the tin run a knife round the edges of the cake, turn it upside down onto a
board and give the bottom of the tin several taps. You may need to do this a
couple of times. It’s best to not to cut it till it is at room temperature so
that the chocolate topping doesn’t crack.
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