Prep
25 minsBake
30 minsServes
10+Difficulty
Medium
About
It’s no secret that the magical combination of shortbread, caramel and chocolate is just heavenly! That’s why these super-tasty bite-sized treats are perfect for picnics, parties, or just for when you want a little sweet something (or lots of little sweet somethings!)
HOW TO MAKE CHOCOLATE CARAMEL SHORTBREAD
Follow this simple 5-step caramel shortcake recipe to experience the ultimate blend of deliciousness and scrumptiousness!
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.
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.
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.
For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel.
Leave in the fridge to set and then cut into 12 squares with a sharp knife.
Ingredients
1
FOR THE BASE
Butter
Fairtrade Tate & Lyle Golden Caster Cane Sugar
All purpose flour
Seived
FOR THE FILLING
Butter
Fairtrade Tate & Lyle Golden Caster Cane Sugar
Lyle’s Golden Syrup Tin
Condensed Milk
FOR THE TOPPING
70% Dark chocolate
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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