Shortbread base:
250gr Plain flour
75gr Caster sugar
175gr Butter
Sand together all ingredients then push down into the base of a cake tin, bake for about 20mins at 180' or until golden.
Caramel filling:
2x397gr condensed milk
100gr Light brown muscovao sugar
100gr Butter
Bring to the boil then allow to simmer for 5 mins or until it has slightly thickened. Do not stop stirring or it'll burn.
Pour ontop of the shortbread once it's thick.
Chocolate topping:
Melt dark/milk or white chocolate in a bowl over boiling water then pour ontop of set caramel. Pop somewhere chilled, once the chocolate has set you can devour it.
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