Caramel Shortbread: Going, Going, Gone!

You’re looking at the final slice, the very last square of that single most delectable confection that has ever tortured your sweet-toothed craving heart.

Buttery shortbread.

Oozing caramel.

Smooth, dark chocolate.

Perhaps you can’t see the beauty in this sticky, gooey slice. After all, I’m posting this on an Easter Sunday already replete with chocolate gifts in all shapes and sizes. Although L’s chocolate feast was delayed by her chorister duties at the Cathedral this morning, the choristers all made up for this by clutching armfuls of chocolate eggs as they emerged from the vestry after Mattins. By that time however, her younger sister and brother had already consumed an entire chocolate bunny each for breakfast. Things have been going downhill since then …

But when you’ve emerged from the nausea of the chocolate-induced hangover, do give this recipe a try. It didn’t hang around for too long in our fridge and I had to be quick off the mark to snap even this very last slice for you. A moment later, there was nothing more than a few lonely crumbs on an otherwise empty baking tray.

Chocolate Caramel Shortbread

Shortbread

2 oz light muscovado sugar
4 oz butter
5 1/2 oz self-raising flour

Caramel

3 oz light muscovado sugar
4 oz butter
2 tbsp golden syrup
1 x 14 oz tin condensed milk (NB not evaporated milk)

Chocolate

7 oz plain chocolate (or a mix of milk and plain)

Shortbread: Preheat the oven to 180 degrees C. Grease and base-line a 7″ x 11″ baking tray. Cream the butter and the sugar. Stir in the flour to make a smooth dough. Press into the base of the baking tray and bake in the centre of the oven for 10 to 15 minutes until golden.

Caramel: Place all the ingredients in a saucepan and stir over low heat until melted and combined. bring to a slow boil, stirring continuously to prevent burning. Simmer whilst stirring for 10 minutes until the caramel becomes a rich toffee colour and thickens. Pour onto the shortbread base, spread evenly and allow to cool thoroughly.

Chocolate: Melt then spread over caramel layer. Leave to cool, then cut into squares. Can be stored in the fridge for several days (if it hangs around for that long).

It’s probably best to cut it into squares before the chocolate becomes too firmly set. I left the whole tray for too long in the fridge before attempting to cut it into squares, hence the cracked chocolate layer. It’s certainly not a disaster – more of an aesthetic problem than a taste one!

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12 Comments

  1. Wow, that looks so wonderful. Three layers of yummy goodness.

    Reply
  2. Lucy

     /  April 24, 2011

    Looks yummy. Is yummy, I remember x

    Tell L that cassocks have very large pockets that can be filled with all sorts (or chocolate if you aren’t a liquorice fan) for during the service…or perhaps don’t tell her that. I ended up with a cheese sandwich in my hood during evensong once and I saw a fellow fish out a huge silver spoon from his gown sleeve during evensong at St John’s too :O

    Reply
    • Hehe – I misread your comment and a picture of a tenor extracting a huge fish from his cassock popped into my head! All very miraculous!

      Reply
  3. Dad

     /  April 25, 2011

    This will make little girl’s teeth fall out quickly, you know.
    Only little boys can eat caramel shortbread with impunity, and possibly big sisters.
    It didn’t last long, did it? (Boo Hoo)
    Dad

    Reply
  4. This looks and sounds great. Personally, I think it needs a cracked chocolate layer – it looks more appealing that way.

    Reply
  5. Oh gosh! This is absolutely the most perfect combination.

    Reply
    • It sounds perfect, but I’ve found that it’s quite difficult to find a recipe that’s just right. Sometimes the caramel’s too sickly, or the shortbread’s too dry, or the layers are too unbalanced. But I have to say (with the backup of my children!) that this recipe is just about as perfect as it gets. IMOHO, of course!

      Reply
  6. this looks amazing!!!!

    Reply
  7. Suzanne Hurst

     /  June 8, 2011

    Looks amazing – is amazing!
    I served it as a sweet with strawberries and everyone loved it. I have been asked to make one for a party in a few weeks time.
    Well done and many thanks.

    Sue

    Reply

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