Food recipes
Salted Caramel Shortbread
Salted Caramel Shortbread Ingredients: butter, without salt sugars, powdered wheat flour, white, all-purpose, unenriched butter, without salt sugars, powdered syrup, maple, canadian milk, canned, condensed, sweetened...
Salted Caramel Shortbread
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper.
Heat the oven to 180c.
Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light.
Next, beat in the flour until it forms a soft dough.
Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
Place the caramel ingredients into a large saucepan over a medium heat.
Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.
Stir in a teaspoon of salt (trust me!)
and then pour the caramel over the shortbread and leave to set for about an hour.
Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted.
Pour the melted chocolate over the caramel, and leave in a cool place to set.
Once set, cut into squares and serve, or keep in a tin for up to 1 week.
Ingredients:
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper.
Heat the oven to 180c.
Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light.
Next, beat in the flour until it forms a soft dough.
Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
Place the caramel ingredients into a large saucepan over a medium heat.
Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.
Stir in a teaspoon of salt (trust me!)
and then pour the caramel over the shortbread and leave to set for about an hour.
Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted.
Pour the melted chocolate over the caramel, and leave in a cool place to set.
Once set, cut into squares and serve, or keep in a tin for up to 1 week.