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Caramel Shortbread

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Member since 2007
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Serves 12 | Prep Time | Cook Time

Why I Love This Recipe

I got this recipe from my friend, Stephanie. I had a cookie exchange at my house around Christmas last year, and she brought these. She had recently been to Scotland, and this recipe was one that she found in all the cafes and coffeehouses over there. The recipe is measured by weight rather than volume.

Ingredients You'll Need

225g All Purpose Flour
75g caster sugar (fine sugar - if you can't find it, pulse some granulated sugar in the food processor for just a minute)
175g butter

100g butter
200g sweetened condensed milk
50g light brown sugar
few drops vanilla
175g semisweet chocolate chips (melted on a double boiler)


Heat the oven to 350.

Grease an 18 X 28 cm (7 X 11 inch) oblong tray.

Mix flour and caster sugar, rub in butter and work mixture to a smooth dough.

Place in prepared tin, press down evenly, prick with a fork and bake for 25 minutes until lightly golden.

For topping, melt butter, condensed milk and brown sugar over a gentle heat.

Boil for 5 minutes, stirring continuously.

Add vanilla and beat well.

Pour evenly over the cooked base and allow to cool.

Spread melted chocolate over topping and allow to set thoroughly before cutting into bars.

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