Caramel Shortbread
  • Servings: 12
  • 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)
  1. Heat the oven to 350.
  2. Grease an 18 X 28 cm (7 X 11 inch) oblong tray.
  3. Mix flour and caster sugar, rub in butter and work mixture to a smooth dough.
  4. Place in prepared tin, press down evenly, prick with a fork and bake for 25 minutes until lightly golden.
  5. For topping, melt butter, condensed milk and brown sugar over a gentle heat.
  6. Boil for 5 minutes, stirring continuously.
  7. Add vanilla and beat well.
  8. Pour evenly over the cooked base and allow to cool.
  9. Spread melted chocolate over topping and allow to set thoroughly before cutting into bars.
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.