- Preparation time:
- 30 mins + cooling time
- Cooking time:
- 20 min bake
Classic bake with a mouth-watering caramel layer and half coated with chocolate, these shortbread biscuits make an eye-catching treat or delightful gift.
Shortbread Base: Rub some butter around the inside of an 8x12"/20x30cm baking tray and pre-heat the oven to 180°C/Fan 160°C/350°F/Gas 4
Put the butter and sugar into a bowl and beat them together until light and fluffy
Add the flour and mix into very fine breadcrumbs or light dough
Tip the mixture into the prepared dish spreading it into the corners. Using the back of a spoon smooth the top. Prick holes all over the dough with a fork, and bake for 20 minutes
Caramel Layer: Put the butter, sugar and condensed milk into a saucepan, bring to the boil and simmer gently for 15 minutes stirring all the time. Remove the pan from the heat and spread the caramel over the cold shortbread, leave to cool
Chocolate Topping: Break both types of chocolate into small pieces and put them into a bowl with the butter. Melt gently until just runny and smooth
Spread the chocolate topping over the cold caramel. Drag the back of a fork across the chocolate to make lines and leave to set
Cut into squares and store the shortbread in a tin
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