Caramel Shortbread Recipe

Ingredients
<br>- ½ cup butter
<br>- ¼ cup white sugar
<br>- 1 cup all-purpose flour
<br>- ¼ cup ground almonds
<br>- ¾ cup butter
<br>- ⅜ cup white sugar
<br>- 3 tablespoons golden syrup
<br>- 1 (14 ounce) can sweetened condensed milk
<br>- 8 (1 ounce) squares high quality milk chocolate
<br>- ⅓ cup toasted and sliced almonds
<br><p></p>Directions
<br>step 1: Beat 1/2 cup butter and 1/4 cup sugar until pale.  Add flour and ground almonds to form a soft dough.
<br>step 2: Press dough into a 8 inch square pan that has been greased and lined with parchment paper.  Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown.  Leave in pan until cool.
<br>step 3: To Make Topping:  Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat.  Bring to a boil, stirring constantly.  Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
<br>step 4: Spread caramel on cooled shortbread, and let set about 40 minutes.  Melt chocolate over low heat.  Spread melted chocolate on top of caramel and sprinkle on toasted almonds.
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Ingredients
- ½ cup butter
- ¼ cup white sugar
- 1 cup all-purpose flour
- ¼ cup ground almonds
- ¾ cup butter
- ⅜ cup white sugar
- 3 tablespoons golden syrup
- 1 (14 ounce) can sweetened condensed milk
- 8 (1 ounce) squares high quality milk chocolate
- ⅓ cup toasted and sliced almonds

Directions
step 1: Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough.
step 2: Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.
step 3: To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
step 4: Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

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