Caramel Shortcake Recipe
Introduction
If you have a sweet tooth like me, then you will love this caramel shortcake recipe. This rich, buttery, and indulgent treat is perfect for any occasion. Whether you're looking for a dessert for a party, a snack for the family, or just a little something to satisfy your sugar cravings, this recipe is sure to hit the spot.Ingredients
For the base:- 225g plain flour
- 175g unsalted butter
- 75g caster sugar
- 150g unsalted butter
- 150g light muscovado sugar
- 1 can of condensed milk (397g)
- 200g milk chocolate
- 25g unsalted butter
Instructions
Step 1: Making the base- Preheat your oven to 180°C/gas mark 4.
- In a mixing bowl, mix together the flour and caster sugar.
- Melt the butter in a pan and then add it to the flour mixture. Mix well until it forms a dough.
- Press the dough into a greased 8-inch square baking tin and prick all over with a fork.
- Bake in the preheated oven for 20-25 minutes until golden brown. Set aside to cool.
- In a large saucepan, melt the butter and sugar together over a low heat.
- Add the condensed milk and stir continuously until the mixture thickens and turns a caramel colour. This should take around 10 minutes.
- Pour the caramel mixture over the cooled shortbread base and spread it out evenly. Leave to cool and set for at least 1 hour.
- Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water.
- Pour the melted chocolate over the caramel layer and spread it out evenly.
- Leave to cool and set for at least 30 minutes.
- Once the chocolate has set, remove the shortcake from the tin and cut into squares.
- Serve and enjoy!
Nutrition
This caramel shortcake recipe makes around 16 servings. Here is a breakdown of the nutrition per serving:- Calories: 399
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Sugar: 32g
- Protein: 3g
- Salt: 0.3g