Hello! It has been a while, I will explain and update in another blog post but I thought I’d jump straight back into it and share a recipe I made recently. It’s a pretty easy recipe, with caramel and chocolate, what’s not to like? These went down so well with my family and friends! I found this recipe over on Jane’s Patisserie… and thought I would give it a try, it’s one of Liam’s favourites!
Here’s what you will need:
For the shortbread
200g Unsalted butter
100g Caster sugar
275g plain flour
For the Caramel
200g unsalted butter
3tbsp caster sugar
4tbsp golden syrup
one tin of condensed milk
For decoration
One large bar of dairy milk
(or whichever chocolate you prefer)
Pre heat your oven to 180 degrees, or 160 degrees for fan ovens. I used my kitchen-aid to mix the shortbread dough but you can use an electric whisk or do it by hand if you wish. Add in the butter, sugar and flour. Whisk until combined, the dough will be a little crumbly. I sprayed the bottom of the tin with spray oil but you can use baking paper, I just didn’t have any! Press the shortbread dough into the tin, bake for 20-25 minutes until lightly golden.
Melt butter, sugar, golden syrup and condensed milk in a saucepan before it starts to boil. The caramel must be constantly stirred to prevent burning, which can happen so easily. I followed Jane’s instructions for a gas hob and had the heat at level 6-7 for around 5-7 minutes. If you go too high, too fast, the caramel will burn but if you don’t go high enough heat wise then the sugar will not mix in properly and can give the caramel a grainy texture. We are looking for a silky smooth caramel to pour over the shortbread. The whole house smelt incredible at this point.
As soon as the caramel was done, I poured it over the shortbread and put it in the fridge. You’re supposed to leave it to set for around three hours but I took it out after two as I was impatient. I melted the dairy milk chocolate and poured it on top of the caramel, sprinkled a few edible golden stars on and popped it back in the fridge. Leaving the shortbread to set at room temperature will prevent the chocolate from cracking when you cut into it. As we’re experiencing a 25 degree heatwave here at the moment it had to be refrigerated.
After letting the chocolate and caramel set for another two hours, take it out of the fridge and cut into slices (or squares!) If you want the cuts to be a little neater, you could always warm a sharp knife in hot water before cutting. 
Mine are a little rough around the edges, but they taste amazing.
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