READY IN 1 hr
15 mins
Caramel Shortbread Recipe

Caramel Shortbread

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Here's a slightly different angle on Caramel Shortbread (the classic British teatime treat) using salted caramel. The end result is a deliciously gooey combination of chocolate, shortbread and caramel that melts in the mouth. Get ready to be amazed!

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour

Ingredients for Caramel Shortbread

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
9 pieces:
FOR THE SHORTBREAD:
6 oz
unsalted butter
3 oz
caster (superfine) sugar
1
vanilla pod (vanilla bean)
8 oz
plain flour (all purpose flour)
FOR THE CARAMEL:
7 oz
unsalted butter
1 x 14oz can
condensed milk (or sweetened evaporated milk)
4 tablespoons
golden syrup (corn syrup if not)
1 teaspoon
sea salt
FOR THE TOPPING:
12 oz
dark or milk chocolate

 

How to Cook Caramel Shortbread

  1. Split the vanilla pod (vanilla bean) and scrape out the seeds. Rub the butter, sugar, flour and vanilla seeds together in a mixing bowl to make a coarse dough. Grease an 8" (20cm) square cake tin with a little butter on a piece of kitchen roll, then line the tin with greaseproof paper. Press the dough into the tin and prick all over with a fork.
  2. Bake the shortbread dough in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for five minutes, then reduce the heat to Mk 2 - 300ºF - 150ºC and bake for a further 35 minutes. Remove from the oven and allow to cool in the tin.
  3. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to a gentle boil for 10 minutes. Pour this caramel mixture over the shortbread in the tin then chill in the fridge until the caramel has cooled and hardened slightly.
  4. Break the chocolate into small pieces then melt in a bowl set over a pan of nearly simmering water. Gently and constantly stir the chocolate while keeping the water just below simmering (don't let the bottom of the bowl rest on the bottom of the pan or it will get too hot and the chocolate will separate into liquid cocoa butter and clumps of cocoa powder). Once melted, pour the chocolate on top of the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares. Serve with a nice cup of tea in a bone chine cup and saucer!!!

 
Graham GRAHAM'S HOT TIP:
You can melt your chocolate in a microwave oven if you wish... Place room temperature chocolate in a microwave-safe bowl. Microwave at medium power. The chocolate won't completely melt, but it will turn glossy and soft to the touch. Remove from the microwave and stir to finish melting. Microwave 1 ounce of chocolate for about 90 seconds; 6 ounces for about 3½ minutes, stopping halfway through to stir the chocolate. Since times are approximate, always start with the suggested melting time
 
Print Kitchen-Friendly View

Reviews of Caramel Shortbread

Rating 5 out of 5 - Many cooks will make this recipe again January 01 2015
What can I say! I made them for a New Year's treat - they disappeared. They screamed for more. I made more. They disappeared too!! Nothing else to add!!
(4 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

45 Easy Chicken Dinners
45 Easy Chicken Dinners

Chicken, that most tender and versatile of foods, deserves a place of honor in the chef's 'keepers' file. Take a look at some of these.

362 Wonderful Winter Recipes
362 Wonderful Winter Recipes

When the winter chill sets in, there's nothing like a plate of hot comfort to make you feel good about the world outside.

33 Ways with Sausages
33 Ways with Sausages

Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!

Other Baking Recipes

Sally's Short-lived Shortbread
Sally's Short-lived Shortbread

This shortbread is scrummy, more-ish and terrible for your waistline. It also encourages you to sneak into the fridge when no-one is looking.

Grantham Gingerbread Biscuits (Cookies)
Grantham Gingerbread Biscuits (Cookies)

Grantham Gingerbread Biscuits (Cookies) are my wife's favourites. She often asks me to cook a batch, then takes them to work with her to pass round!

Shortbread Biscuits
Shortbread Biscuits

A well known Scottish export, shortbread biscuits are sweet and yummy! This recipe is to make round ones, but you can soon adapt it to make fingers.

 

 
ALL RIGHTS RESERVED © 2018 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.
up