Caramel Shortbread Recipe
Cowbridge Kitchen
Sometimes called Millionaire Caramel Shortbread, this recipe is simply an old classic. This recipe for Caramel Shortbread was created by my wife Andrea many years ago and we recently stumbled upon it in an old hand written recipe book.
This Shortbread has a Milk chocolate topping but you can just as well use White chocolate or even Dark Chocolate if you prefer.
I find Caramel Shortbread can sometimes become a bit sickly and overpowering if the Caramel is too sweet.
1hr 40 mins Prep time
30 mins Cooking time
Time
This is based on a 42g square
Calories: 201
Protein: 1.7g
Fat: 13g
Carbohydrates: 22g
Fiber: 0.7g
Sugar: 16g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
These fall into the category of Sweets & Deserts. They can be eaten individually or as part of a desert.
Cost to make:
£3.82/ $4.84(Est.)
Equipment:
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Homemade Caramel Shortbread
Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and Wellington squares is a biscuit confectionery item composed of a rectangular, shortbread biscuit base topped with caramel and milk chocolate.
This recipe for Caramel Shortbread has been handed down through a few generations of my wifes family, and we are always amazed buy how good this shortbread is. It may not be the best looking Caramel Shortbread but I bet it is the best tasting.
Cuisine: British, Scotish
ingredients
100g Salted Butter
50g Caster Sugar
150g Self Raising Flour
For The Toffee
100g Salted Butter
100g Caster Sugar
30g Golden Syrup
200g (Half a tin) Sweetened Condensed Milk
For The Chocolate Topping
200g Milk or Cooking Chocolate
Cooking Instructions
- Cut your butter up into cubes then combine it into a mixing bowl with the flour and caster sugar. You need to work this with your fingers so that it becomes crumbled.
- Line a 10 inch x 6 inch shallow baking tin with some parchment or grease proof paper then tip the shortbread mix into the tin and press it out evenly across the tin.
- Bake this in a preheated oven at 150c for 20 minutes
- When your shortbread base is cooked and has been cooling down for 5 minutes rest it in the refrigerator for 10 minutes until set.
- While the base is cooling down melt the butter for the toffee in a pan (Do not burn). When the butter is melted add the Condensed milk and the caster sugar.
- Continue cooking and stirring continuously until the mixture stops sticking to the side of the pan and changes to a golden brown caramel colour (Aprox. 10 minutes)
- Pour your toffee sauce on to the shortbread base and spread evenly. Return this to the refrigerator to set for about 1 hour or until the toffee is set.
- Melt the 200g of chocolate for the topping in a glass bowl over a pan of boiling water or you can do this in the microwave if you are careful.
- Pour the chocolate on top of the shortbread caramel and spread it out evenly.
- Return this to the refrigerator for 10 minutes so that the chocolate part sets, then pre mark the chocolate with a knife the sizes you want. We do this so that the chocolate dose not crack when we cut the shortbread up.
- Cool for another 30 minutes before cutting to size.
Sometimes called Millionaire Shortbread.
My wife makes this better than I ever could, she sometimes makes these with White Chocolate.
White Chocolate
Dark Chocolate