Caramel Shortbread

Discussion in 'Food and nutrition' started by Edoc, Feb 4, 2004.

  1. Edoc

    Edoc Guest

    Caramel Shortbread

    4oz Butter 4oz caster Sugar 5oz self raising flour Pinch of salt

    Topping: 4oz Butter 4oz caster sugar 1 dessert spoon golden syrup Small tin condensed milk

    Set oven to 350F or mark4. Cream the butter and sugar together in a bowl, then mix in the flour and
    salt. Knead this mixture into a ball. Press the mixture into a greased shallow tin approx 11x7
    inches and bake for 20 minutes. For the topping, put all the topping ingredients into a saucepan
    and bring to the boil, stirring continuously. Continue boiling until the mixture leaves the sides
    of the pan and starts to change colour. Pour the mixture over the shortbread, spreading out evenly
    and leave to cool. Cut into slices (fingers) and serve Another option is, once previous mixture is
    cool, melt some chocolate and spread evenly over the caramel toffee. Then cut into fingers and
    serve as a biscuit.

    Source: http://www.scotlandforvisitors.com/caramelrecip.php

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