Choc-Caramel Shortbread Recipe

chocolate caramel shortbread biscuits

I love a good tea-time biscuit and this one is particularly decadent. There isn’t much I can say about the taste other than WOW! Imagine a good shortbread biscuit enrobed in chocolate meeting a delicious helping of fudgy-caramel. ‘Nuff said!

I wouldn’t say it is ideal for everyday simply because of the butter and sugar content, but boy I wouldn’t mind having it on the daily otherwise! Whilst only twelve biscuits does sound like very little, I can promise that you only need one at a time to satisfy even the most severe sweet tooth (which would be me!). This would be ideal for a high-tea or when you simply want to treat yourself.

DSC_0128Ingredients:

Biscuit:

  • 250 g butter, softened
  • 160 g castor sugar
  • 300 g flour
  • 150 g cornflour
  • 300 g chocolate, melted

Caramel:

  • 1 x 385 g tin condensed milk
  • 3 tablespoons golden syrup
  • 60 g butter

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Method:

To make the shortbread:

  1. Cream butter and sugar together until light and fluffy.
  2. Fold in the flour and cornflour and roll into a 6 cm sausage.
  3. Wrap in cling wrap and refrigerate for at least one hour. Here you can learn from my mistake. Be patient or you won’t get perfectly round biscuits!
  4. Preheat oven to 160 degrees.
  5. Slice the sausage into 4 mm-thick slices and place slices on a lined baking sheet.
  6. Bake for 10 – 15 min and set aside to cool.

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Caramel:

  1. In a medium, thick bottomed pot simmer the condensed milk, syrup and butter gently for about 5 min or caramel coloured. Remember to stir all the time.

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Assembly:

  1. Melt the chocolate in a bowl and dip each biscuit halfway in the chocolate before placing on a tray to set.
  2. Once set, sandwich two together with the caramel and enjoy.

Makes roughly 12 biscuits.

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