Chocolate-Topped Caramel Shortbread

Discussion in 'Food and nutrition' started by Edoc, Feb 5, 2004.

  1. Edoc

    Edoc Guest

    Chocolate-Topped Caramel Shortbread

    Makes 12

    225 g (8 oz) McDougalls Plain Flour 75 g (3 oz) caster sugar 175 g (6 oz) margarine

    Topping: 100 g (4 oz) margarine 200 g (7 oz) condensed milk 50 g (2 oz) soft light brown sugar few
    drops vanilla essence 175 g (6 oz) plain chocolate, melted

    Heat the oven to 180:C, 350:F, Gas Mark 4. Grease an 18 x 28 cm (7 x 11 inch) oblong tray. Mix flour
    and caster sugar, rub in margarine and work mixture to a smooth dough. Place in prepared tin, press
    down evenly, prick with a fork and bake for 25 minutes until lightly golden. For topping, melt
    margarine, condensed milk and brown sugar over a gentle heat. Boil for 5 minutes, stirring
    continuously. Add vanilla essence and beat well. Pour evenly over the cooked base and allow to cool.
    Spread melted chocolate over topping and allow to set thoroughly before cutting into fingers.


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