Fudgy Caramel Shortbread
Fudgy Caramel Shortbread
Ingredients
For the Shortbread Layer
- 250 g butter, cubed
- 100 g caster sugar
- 300 g plain flour
For the Caramel Layer
- 100 g butter
- 100 g caster sugar
- 100 g golden syrup
- 400 g condensed milk
For the Chocolate Layer
- 200 g milk chocolate
Instructions
- 1
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 2
In a bowl, combine the cubed butter and caster sugar. Cream them together until the mixture is light and fluffy.
⏱️ 5 min
- 3
Add the plain flour to the creamed mixture and mix until a dough forms.
⏱️ 3 min
- 4
Line a 20x20cm tin with parchment paper. Press the shortbread dough evenly into the prepared tin.
⏱️ 2 min
- 5
Bake the shortbread for 30 minutes at 180°C.
⏱️ 30 min•🌡️ 180
- 6
While the shortbread bakes, combine the butter, caster sugar, golden syrup, and condensed milk in a saucepan.
⏱️ 2 min
- 7
Bring the caramel mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring continuously to prevent burning.
⏱️ 7 min
- 8
Once the shortbread is baked, pour the hot caramel mixture evenly over the shortbread layer in the tin.
⏱️ 1 min
- 9
Return the tin to the oven and bake for another 20 minutes at 180°C.
⏱️ 20 min•🌡️ 180
- 10
Remove from the oven and let it cool completely. This will take at least 2 hours.
⏱️ 120 min
- 11
Melt the milk chocolate.
⏱️ 5 min
- 12
Pour the melted chocolate evenly over the cooled caramel layer, spreading it to cover the entire surface.
⏱️ 2 min
- 13
Allow the chocolate to set completely before cutting.
⏱️ 30 min
- 14
Once set, cut the shortbread into squares and serve.
⏱️ 1 min
Kitchen Tools
Fudgy Caramel Shortbread
For the Shortbread Layer
- 250 g butter, cubed
- 100 g caster sugar
- 300 g plain flour
For the Caramel Layer
- 100 g butter
- 100 g caster sugar
- 100 g golden syrup
- 400 g condensed milk
For the Chocolate Layer
- 200 g milk chocolate
Instructions
- 1
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 2
In a bowl, combine the cubed butter and caster sugar. Cream them together until the mixture is light and fluffy.
⏱️ 5 min - 3
Add the plain flour to the creamed mixture and mix until a dough forms.
⏱️ 3 min - 4
Line a 20x20cm tin with parchment paper. Press the shortbread dough evenly into the prepared tin.
⏱️ 2 min - 5
Bake the shortbread for 30 minutes at 180°C.
⏱️ 30 min•🌡️ 180 - 6
While the shortbread bakes, combine the butter, caster sugar, golden syrup, and condensed milk in a saucepan.
⏱️ 2 min - 7
Bring the caramel mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring continuously to prevent burning.
⏱️ 7 min - 8
Once the shortbread is baked, pour the hot caramel mixture evenly over the shortbread layer in the tin.
⏱️ 1 min - 9
Return the tin to the oven and bake for another 20 minutes at 180°C.
⏱️ 20 min•🌡️ 180 - 10
Remove from the oven and let it cool completely. This will take at least 2 hours.
⏱️ 120 min - 11
Melt the milk chocolate.
⏱️ 5 min - 12
Pour the melted chocolate evenly over the cooled caramel layer, spreading it to cover the entire surface.
⏱️ 2 min - 13
Allow the chocolate to set completely before cutting.
⏱️ 30 min - 14
Once set, cut the shortbread into squares and serve.
⏱️ 1 min