Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.


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?