Buiscuit Recipes - Chocolate Caramel Shortbread

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Biscuit Recipe = Chocolate Caramel Shortbread

200g Butter
200g Caster Sugar
500g Self-raising Flour
Pinch salt
200g Butter
200g Caster Sugar
2 dessertspoons Golden Syrup
2 small tins condensed milk
250g Milk Chocolate

Grease and flour a shallow tray, preheat the oven at 180oC.
To make the biscuit vase, cream butter and sugar together until creamy, with your hands work in flour and salt, knead into a ball then press into the lined tray. Bake for 20 – 25 minutes. Remove from oven and leave in the tin to cool.

For the caramel add all ingredients into a heavy based pan bring to the boil and boil for 20 minutes till it leaves the sides of the pan – stir constantly. Pour over shortbread and spread evenly, (be aware that this mix is very very hot) leave to cool.

Topping time, melt the milk chocolate and spread over caramel. Leave to set and cut into squares. Delicious at absolutley any time.