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Chocolate caramel shortbread traybake |
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Ingredients :
Base:
225g/8oz Self Raising flour
170g/6oz margarine
110g/4oz Castor sugar
Filling:
2 tablespoon golden syrup
1 tin condensed milk
110g/4oz butter
110g/4oz sugar
Top:
170g/6oz chocolate (melted)
Recipe :
Base:
1-Cream the butter and sugar
2-Add the flour. You might need to rub it in a bit.
3-Press the mixture into a tin and bake for 20 minutes in an oven that's been preheated to to 180C
Filling
4-Put all the ingredients into the saucepan
5-Bring to the boil. The recipe says to simmer for 5-10 minutes but in my experiance it tends to take at least 10 minutes longer than it says.
Top:
6-Melt the chocolate and spread evenly over the top.
Advice :
The caramel should be quite thick when its be boiled for long enough - all though its tasty however it turns out!!!
I like having a thick shortbread base so I've doubled the caramel. If you like a thinner base, the origional weights for the base were:
170g/6oz Self raising flour
110g/4oz margarine
55g/2oz caster sugar
My comments :
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