I’m trying to lose weight before the big move; suffice to say making these was a mistake. If you’re not on a regime though baking these would win you all sorts of favours from your family. Just don’t think of the calories.
Ingredients and Method
For the shortbread;
250g plain flour
75g caster sugar
175g softened butter
For the caramel;
100g light muscavado sugar
2 x 397g cans condensed milk
For the topping;
200g milk and 100g plain chocolate
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 33x23cm baking tin.
- In a mixing bowl put the flour, sugar and butter and mix together by rubbing between your fingertips until it resembles breadcrumbs. Knead this into a dough and press it into the base of the tin. Prick the mixture with a fork lightly all over. Bake in the oven for 20 minutes. Cool in the tin.
- When cooled put the butter, sugar and condensed milk into a saucepan and heat gently until the sugar has dissolved. Bring to the boil making sure you stir all the time as it will burn easily. As soon as it boils reduce to a simmer and continue stirring for about five minutes until it’s thickened. Pour over the shortbread and leave to cool.
- Once this is cooled start the topping. Break all the chocolate into a bowl and heat inside a saucepan partially filled with water. Once melted poor over the caramel, smooth and leave to cool. Once partially cooled you may want to move to the fridge to set. When cooled completely cut into squares.
These are so good – they’d make wonderful gifts!