subject: Caramel Shortbread Recipe [print this page] Caramel shortbread is known by many names such as caramel slice, caramel squares and probably most apt, millionaires shortbread. These rich and delightful little squares of deliciousness consist of a shortbread base with a beautiful caramel center that is topped off with a milky chocolate coating and are a firm favorite around the world. They are thought to have been made in Scotland originally because of the shortbread base but nowadays are eaten just about everywhere. Perfect as a cheeky treat or a desert these small squares really are fit for a King and thats probably why they get their millionaires billing.
The real appeal of caramel shortbread is probably down to the three distinctive differences in the textures that are experienced. With a crunchy shortbread base and the rich caramel center wonderfully accompanied by the hard, crisp chocolate topping. The best thing about them is that whilst they are fantastic to eat and popular with just about everyone, they are really simple to make and wont take a lot of time.
What you need for the shortbread:
250grms All Purpose Flour
75grms Castor Sugar
175grms Soft Butter
For the caramel you need:
100grms Margarine
100grms Light Muscavado Sugar
Two small 397grms boxes of Condensed Milk
And for the topping you will need:
200grms Milk Chocolate
Switch on the oven and set it to 180 degrees Celsius or gas mark 4 and leave it to heat up. In the meantime take a Swiss roll tin and give it a light greasing. Now sieve the flour into a large bowl and mix in the castor sugar. Rub the butter with the flour and sugar with the help of your fingertips so you have a mixture that looks like fine breadcrumbs.
Knead these breadcrumb resembling particles into a dough and push them into the base of the oiled tin. Once you have a flat surface prick the top of the mixture with fork all over. Okay the oven should have heated to the right temperature by now so you can pop the tray in the oven and let it bake for around twenty minutes. Keep an eye on it so that it doesnt burn and when it is firm and light brown color on top take it out of the oven and allow it to cool whilst it is still in the baking tin.
Okay, you are now ready to make the caramel so put the butter, milk and sugar into a pan and gently heat it until the sugar is dissolved. Now bring the liquid up to boiling and keep stirring. Once it is boiling turn down the heat and continue simmering for about five minutes; keep stirring. Once the mixture starts thickening pour it over the shortbread that is still in the tin and let it cool.
Break the chocolate into small pieces and melt it by putting it in a bowl in a pan with hot water. Once it has melted pour it over the set caramel and leave it to cool. When it is all set solid you can cut it into strips or squares and serve it up. Or you could hide it and keep it all to yourself.
