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Sally's Short-lived Shortbread Recipe

Sally's Short-lived Shortbread

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

Recipe by  

Sally's Short-lived Shortbread is so called because, not so very long ago, my niece, Sally, and her family came to stay with us for a few days. Sally brought with her a tin of this amazing shortbread and then proceeded to eat all of it without me getting a single piece! (And if you believe that, you'll believe anything!!)

This shortbread is scrummy, more-ish and terrible for your waistline. It also encourages you to sneak to the fridge when no-one is looking and raid the tin! Bad Sally - don't do it again!

      Preparation Time: 35 Minutes + waiting

      Cooking Time: 25 Minutes

Ingredients for Sally's Short-lived 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
makes 12 pieces:
4½ oz
butter
2 oz
caster sugar (superfine sugar)
6 oz
self-raising flour
6 oz
dark or milk chocolate (your preference)
FOR THE FILLING
7 oz
condensed milk
4½ oz
butter
4½ oz
caster sugar (superfine sugar)
2 tablespoons
golden syrup (or white corn syrup)

 

How to Cook Sally's Short-lived Shortbread

  1. To make the base, use your hands to cream the butter and sugar together in a mixing bowl until it's light and fluffy. Sift the flour into the bowl and fold into the creamed mixture until everything is well mixed. Use a little extra butter to grease an 8" x 12" (20cm x 30cm) Swiss roll tin (you can use a CLEAN baking tray). Press the mixture evenly into the base of the tin and bake in the centre of a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for for about 12 minutes until golden.
  2. Meanwhile, to make the filling, place the condensed milk, butter, sugar and syrup into a saucepan and bring to a gentle boil, stirring all the time. Reduce the heat so the mixture simmers for 5-10 minutes, stirring continuously and vigorously (bits of caramel will stick to the pan but come away easily and dissolve when moved by the motion of the spoon). Once the sugar has dissolved and the mixture has turned a light caramel colour, remove the pan from the heat and spread the filling all over the cooked base. Leave to cool.
  3. Break the chocolate into small pieces and place in a bowl set over a saucepan of simmering water (make sure the base of the bowl does not actually touch the water). Stir until the chocolate is completely melted and then spread it over the cooled caramel. Leave to set for at least 2 hours then cut into 12 fingers and keep them in the fridge. Then make some more because what was in the fridge will have already disappeared!

 
Graham GRAHAM'S HOT TIP:
Get your butter out of the fridge early so that it's already soft when you need to use it. You don't need to warm it because, as my sainted mother always used to say "The heat of your hands is enough". (You can use margarine if you prefer)
 
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Reviews of Sally's Short-lived Shortbread

Rating 5 out of 5 - Many cooks will make this recipe again October 12 2017
The true is I didn't get a piece, Uncle G ate them all!!! They are delicious though.
(1 review)
 

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