Tuesday, 6 March 2012

Caramel Shortbread


I have never been a big fan of caramel shortbread, the thick sickly caramel layer always left me feeling a little queasy. It is however one of my Sister's all time favourite sweet treats and she has been nagging me to bake it for ever.

I mentioned to the boyfriend that I was considering baking caramel shortbread (or as he calls it Millionaires shortbread) and within an hour of the words leaving my lips he had nipped to the shop to buy condensed milk and chocolate. So, being the wonderful girlfriend and sister that I am, I set about baking...

I loosely followed this BBC recipe and the recipe on the side of the Carnation Condensed Milk tin.
For the shortbread:
250g plain flour
75g caster sugar
175g butter, softened

for the caramel:
1 tin of condensed milk
55g butter
55g light brown sugar

For the chocolate:
200g chocolate (I used milk, but any chocolate will do.)

I started off by combining the flour and sugar in a bowl and rubbing the butter in to form a breadcrumb-like texture. You could use a kitchenaid or food processor for this if you like.

Then knead into a loose crumbly dough. Press into a square tin lined with greaseproof paper. Make sure you get it right into the corners and it is evenly distributed.

Bake at 180C for 12 minutes, or until it is a nice golden brown. Leave to cool in the tin.

Next make the caramel. Pop the condensed milk, sugar and butter into a saucepan and bring slowly to a boil. Once it start boiling turn it down and simmer for 5 minutes or until the caramel thickens slightly.

Once the shortbread has cooled pour the caramel over the top and leave to cool completely.

Once the caramel is set and cooled simply melt your chocolate and pour it over the top, using a spatula to get it right to the edges.

Pop the whole thing in the fridge and let it set completely.

Once set, chop into whatever sized pieces you fancy!

This recipe made two very thin 8X10 pans of shortbread, if you are a shortbread fan I would just make one tin but I didn't want to caramel layer to be too thick on mine, plus I wanted it to go further and last longer.

As part of the frugal meal planning kick I am on I am not buying biscuits from the supermarkets, so instead I am baking them myself at the weekend for pack lunches through the week. These are the perfect pack lunch treat!

What pack lunch box treat do you bake?

13 comments:

  1. I really like the idea of a thinner one, looks delicious.

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    Replies
    1. I find the thicker ones so sickly, its one of the reasons I hardly ever make it. The thinner ones are much nicer.

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  2. The recipe I use for this starts with saltines. I like the looks of this much better!

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    1. The recipe on the tin of condensed milk called for shortbread or digestive biscuits crushed and mixed with butter. I prefer a nice homemade shortbread though. Makes for a firmer and tastier base.

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  3. Haha my boyfriend loves these too - they just give me a massive sugar headache!!

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  4. Whoa Nelly! I love anything with caramel. I may make these tonight. I hope I get the conversions right.

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  5. I'm a big millionaire's shortbread fan as I have a raging sweet tooth so the bigger the layer of caramel, the better!

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  6. These do look amazing! I like the ratio of shortbread to caramel in these bars. Delicious post!

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  7. My mum makes these and calls the Millionaire's Shortbreads! I have her recipe and love it, however, these also look as good as mum's.....but don't tell her I said so!
    Karen

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  8. I am all for anything that contains condensed milk. Preferabbly less than the whole can so I can scoff the rest with the aid of a teaspoon!

    Do send them to Frugal Fridays?

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    Replies
    1. I may have had a few teaspoons while cooking... YUM!

      Frugal Fridays? I shall check it out. x

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  9. Hi Nelly, I am new to you blog. You have a lovely space..these shortbreads look yum...what a treat...

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    Replies
    1. Welcome, glad you like the blog. xx

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All comments are greatly loved;

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