Recipe Category: Caramel
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Caramel Chocolate Shortcake Recipe
Ingredients
- 2 tbsp Lyle’s Golden Syrup
- 150ml condensed milk
For the topping
- 150g dark chocolate
- 50g Tate & Lyle Caster Sugar
- 125g butter
- 125g butter
- 50g caster sugar
- 175g plain flour, sieved
Method
- Preheat the oven to 180ºC/350ºF/Gas mark 4
- Cream together butter and sugar for the base until light and fluffy
- Add the flour and stir until the ingredients are thoroughly mixed
- Knead until smooth
- Press this dough evenly into a 20cm square tin and prick the surface using a fork
- Bake for 25-30 minutes, remove from the oven and leave to cool in the tin
- Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved
- Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes
- Cool slightly, then pour over the biscuit and leave to set
- For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel
- Leave in the fridge until set
Full List of Caramel Recipes
Full List of Shortcake Recipes