Lyle's Caramel Chocolate Shortcake

Lyle's Caramel Chocolate Shortcake

The combination of caramel and chocolate is just heavenly and these bite-sized treats are perfect for when you want a little sweet something

YIELDS

12

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

FOR THE BASE

  • 125g butter
  • 50g Tate & Lyle Caster Sugar
  • 175g plain flour, sieved

FOR THE FILLING

  • 125g butter
  • 50g Tate & Lyle Caster Sugar
  • 2 tbsp Lyle's Golden Syrup
  • 150ml condensed milk

FOR THE TOPPING

  • 150g dark chocolate

INSTRUCTIONS

  1. Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and Tate & Lyle Caster Sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.
  2. Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven and leave to cool in the tin.
  3. Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set.
  4. For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel.
  5. Leave in the fridge to set and then cut into 12 squares with a sharp knife.