Chocolate Caramel Shortbread
I don’ think there’s a person on earth who doesn’t like these or hasn’t made them at some point. I see they sell them in the shops now too. They are fairly gross as they don’t use chocolate but rather chocolate flavoured topping. Normally I use just plain or milk chocolate to cover the top but this time I thought I would be creative and try a mix of three chocolates. I had some white chocolate in the house that needed using but became a bit unstuck as I overheated the white chocolate and it went lumpy. A lesson to be learned. When buying white chocolate make sure it contains cocoa butter. Cheaper varieties don’t and so won’t melt properly. Bring a pan of water to the boil. Remove it from the heat and place the bowl of white chocolate over this and melt it it stirring all the time. It won’t overheat then. It burns and clumps very easily.
This recipe needs a large baking tray 33cms x 23cms/13inches x 9 inches. If you don’t have this size you could use two 20cm x 20cm / 8inch x 8 inch brownie pans. The recipe yields around 24 biscuits depending how you cut them.
For the Base
250gms/9ox plain flour
75gms/3oz caster sugar
175gms/6oz butter cubed
A little milk
90gms/3 1/2 oz butter
90gms/3 1/2 oz light brown sugar
2 x 397gm/14oz cans condensed milk
100gms/4oz dark chocolate
100gms/4oz milk chocolate
50gms/2oz white chocolate (or just use all dark or milk if you can’t be bothered with the marbling)
Grease and line the baking trays.
Preheat the oven to 180.C/350.F/Gas4
I do my shortbread in the Food processor by putting everything in and whizzing together then cheat a bit by putting a little milk in at the end to bind. It works perfectly and rolls out much more easily.
Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Work with your hands until the mixture combines and forms a dough.
I find it easier to roll it out a bit on a floured work top before placing in the tin then using the back of a spoon spreading it out in the tin until it fits and is smooth on top. It’s far too footery trying to press the dough to fit the tin from a big lump.
Prick all over with a fork and pop in the oven for about 20 mins until light golden brown.
Set aside to cool.
Put brown sugar butter and condensed milk into a pan.
Bring to the boil stirring until the sugar has dissolved.
Reduce the heat to a simmer and stir constantly for about 5 -1o minutes until the mixture has thickened. It will be a caramel colour. It may take a minute or two longer. Just use your judgment.
Take care not to let the mixture stick to the pot and burn.
Remove from the heat and pour over the shortbread base. Spread it evenly and leave to cool.
Melt the chocolates in different bowls. Pour the dark and milk on the set caramel to form broad stripes.
Drop small spoonfuls of white chocolate over the top and using a skewer trail it through to make a marbled effect over the top.