Salted caramel shortbread recipe

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  • Serves 16 squares
  • 1 hr 20 mins to prepare and 35 mins to cook
  • 385 calories / serving
  • Freezable
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Salted caramel shortbread HERO

Line a 18x27cm (7x11in) rectangular cake tin with nonstick baking paper. Heat the oven to gas 4, 180˚C, fan 160˚C.

Place the butter and sugar in a bowl and beat with a wooden spoon until light and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 minutes until pale golden.

Place the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.

The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in 1tsp salt, then pour the caramel over the shortbread and leave to set for an hour or until chewy.

Put the chocolate in a bowl and melt in the microwave for 1-2 minutes (or place over a pan of simmering water). Pour melted chocolate over the caramel. Leave in a cool place to set, then cut into squares. Keep in a tin for up to 1 week.

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  • Ingredients

  • For the shortbread

  • 185g (6½oz) butter
  • 75g (3oz) caster sugar
  • 250g (9oz) plain flour
  • For the caramel filling

  • 185g (6½oz) butter
  • 75g (3oz) caster sugar
  • 3tbsp golden syrup
  • 300g (10oz) sweetened condensed milk
  • 1tsp salt
  • For the chocolate topping

  • 150g (5oz) milk or plain chocolate, chopped
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  • Energy 1605kj 385kcal 19%
  • Fat 24g 34%
  • Saturates 14.3g 72%
  • Sugars 28.6g 32%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 40.8g Protein 3.7g Fibre 1g

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