Caramel Shortbread Squares
Caramel Squares or Caramel Shortbread are a wonderfully rich and classic treat, very popular all over Britain and Ireland. They can often be found in cafes, served with morning coffee or afternoon tea. They're perfect for picnics, lunch and your guests will love them! They have a crunchy base with a creamy caramel filling, topped off with chocolate.
Materials
Base
- 350 grams self-raising flour
- 225 grams unsalted butter
- 110 grams caster sugar
Filling
- 225 grams caster sugar
- 225 grams unsalted butter
- 5 tbsp golden syrup
- 400 ml condensed milk
Topping
- 340 grams good quality chocolate milk or dark
Instructions
For the shortbread
- Preheat the oven to 180°C (gas mark 4; 350°F). Rub flour butter and caster sugar together until it resembles breadcrumbs.
- Press into a 25 cm x 38 cm x 4 cm Swiss roll tin.
- Bake for 20 minutes or till golden.
For the filling
- Stir continuously for 40 – 50 minutes. It should be golden brown in colour when ready to eat.
- To test drop a little blob into a bowl of cold water; it should firm up.
- Pour this mixture over the base and let it cool.
- Pour over the melted chocolate and let set.
- Cut into small square pieces and enjoy the Sweet crunchy bites.
