Sunday, 22 December 2013

Eat and be merry

We are officially in the festive period and therefore all diets go down the toilet. 
It's a perfect excuse to have a few extra mince pies and that chocolate bar that's in you're handbag. 
I love to bake my friends and family treats as little gifts and one of my go to bakes is a calorific Caramel shortbread. 
If you're still watching the calories then look away because this is not for the faint hearted. 

250g plain flour, 75g caster sugar , 175g softened butter , 100g butter, 100g muscavado sugar , 1 can of condensed milk and 200g milk chocolate.

1. Pre-heat the oven to 180 degrees and grease your chosen tin, we used a big cake tin because we couldn't find anything else :)
2. For the shortbread rub together 175g butter, 250g plain flour and 75g of caster sugar in a big bowl. Then using a spatula press into the bottom of your tin. You then need to prick the base and pop in the oven for 20 minutes. Allow to cool.

3. Now for the best bit ... The caramel .   Measure out 100g of butter and 100g of muscavado sugar then pop into a pan and melt. Pour in a can of condensed milk (save a little bit for yourself as its very yummy!).
Bring to the boil , stirring constantly and reduce the heat to a gentle simmer. Stir for about 5 minutes or until thick.
Pour over the shortbread and allow to cool .

4. Your nearly there , for the topping melt some chocolate and pour over the caramel/shortbread base.
Leave to set and cut into pieces .

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