Try this delightful little treats, great for an indulgent snack.
It’s a pretty simple recipe to follow, so let me know how it goes!
For the shortbread-
170g plain flour
30g corn flour
50g golden caster sugar
150g unsalted butter
230g golden caster sugar
150ml double cream
200g milk chocolate, or dark of preferred
100g white chocolate (milky bar)
50g unsalted butter
Preheat oven to 140c/gas 3 160c/fan
Step1) Line a tin with baking parchment and set aside. To make the shortbread, cream the butter and sugar together in a bowl, then slowly pour on the flours until a dough consistency. Press the dough into the lined tin and set in the fridge for 15minutes.
Step2) Then place into the oven for 35minutes, or until slightly golden. Once ready, take out of the oven and set aside to cool.
Step3) In a pan for the caramel mix together the cream, butter and sugar until well combined, then leave to bubble and boil for 3 minutes until thick.
Step4) Once the shortbread has cooled, pour an even layer of caramel over and place on the fridge to set for 20 minutes, meanwhile prepare the chocolate.
Step5) Melt the milk chocolate over a bowl of simmering water with the butter then again spread an even later of chocolate over the caramel and set in the fridge. Then melt the milk chocolate and drizzle over the top to finished. Just leave to set completely and cut into squares and enjoy!