Recipe for caramel (millionaire) shortbread?!
I have to make one today at school, but haven't got the ingredients list or amounts!
all i know is that it has to have around 300g of condensed milk in the caramel!.
and the shortbread cant just be crushed shortbread biscuits!.
HELP ANYONE!?!?
thank you xWww@FoodAQ@Com
all i know is that it has to have around 300g of condensed milk in the caramel!.
and the shortbread cant just be crushed shortbread biscuits!.
HELP ANYONE!?!?
thank you xWww@FoodAQ@Com
Answers:
I think this is what you're after Michelle!.!.!.!.!.!.!.!.!.!.!.!.!.
Caramel Shortbread
Ingredients:
4oz Butter
4oz caster Sugar
5oz self raising flour
Pinch of salt
Topping:
4oz Butter
4oz caster sugar
1 dessert spoon golden syrup
Small tin condensed milk
Method:
Set oven to 350F or mark4!. Cream the butter and sugar together in a bowl, then mix in the flour and salt!. Knead this mixture into a ball!. Press the mixture into a greased shallow tin approx 11x7 inches and bake for 20 minutes!.
For the topping, put all the topping ingredients into a saucepan and bring to the boil, stirring continuously!. Continue boiling until the mixture leaves the sides of the pan and starts to change colour!.
Pour the mixture over the shortbread, spreading out evenly and leave to cool!.Cut into slices (fingers) and serve
Another option is, once previous mixture is cool, melt some chocolate and spread evenly over the caramel toffee!. Then cut into fingers and serve as a biscuit!.Www@FoodAQ@Com
Caramel Shortbread
Ingredients:
4oz Butter
4oz caster Sugar
5oz self raising flour
Pinch of salt
Topping:
4oz Butter
4oz caster sugar
1 dessert spoon golden syrup
Small tin condensed milk
Method:
Set oven to 350F or mark4!. Cream the butter and sugar together in a bowl, then mix in the flour and salt!. Knead this mixture into a ball!. Press the mixture into a greased shallow tin approx 11x7 inches and bake for 20 minutes!.
For the topping, put all the topping ingredients into a saucepan and bring to the boil, stirring continuously!. Continue boiling until the mixture leaves the sides of the pan and starts to change colour!.
Pour the mixture over the shortbread, spreading out evenly and leave to cool!.Cut into slices (fingers) and serve
Another option is, once previous mixture is cool, melt some chocolate and spread evenly over the caramel toffee!. Then cut into fingers and serve as a biscuit!.Www@FoodAQ@Com
Ingredients
For the base
225g plain flour
100g caster sugar
225g Butter
100g Semolina
For the topping
175g Butter
175g caster sugar
4 tbsp golden syrup
1 x 397g can condensed milk
200g plain chocolate, broken into pieces
Method 1!. Set the oven to 160C/gas2!. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin!.
2!. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl)!.
3!. Press the mixture into the base of the Swiss roll tin and prick with a fork!. Bake for about 30-40 minutes until golden and firm!. Set aside to cool!.
4!. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted!.
5!. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like!. Pour over the cold shortbread in an even layer!. Leave to cool!.
6!. Melt the chocolate in a bowl over a pan of simmering water!.
7!. Pour the chocolate over the toffee and leave to set!. Cut into small squares and store in an airtight tin!.
This is Marry Berrys RecipeWww@FoodAQ@Com
For the base
225g plain flour
100g caster sugar
225g Butter
100g Semolina
For the topping
175g Butter
175g caster sugar
4 tbsp golden syrup
1 x 397g can condensed milk
200g plain chocolate, broken into pieces
Method 1!. Set the oven to 160C/gas2!. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin!.
2!. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl)!.
3!. Press the mixture into the base of the Swiss roll tin and prick with a fork!. Bake for about 30-40 minutes until golden and firm!. Set aside to cool!.
4!. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted!.
5!. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like!. Pour over the cold shortbread in an even layer!. Leave to cool!.
6!. Melt the chocolate in a bowl over a pan of simmering water!.
7!. Pour the chocolate over the toffee and leave to set!. Cut into small squares and store in an airtight tin!.
This is Marry Berrys RecipeWww@FoodAQ@Com
Millionaire's Shortbread
CRUST-
? cup flour
? cup sugar
? cup butter
CARAMEL LAYER-
? cup butter
2 tablespoons corn syrup
One 14 oz!. can sweetened condensed milk (like Eagle Brand)
1 teaspoon Vanilla
? cup semisweet chocolate chips
Preheat oven to 350F!.
Crust: Mix flour, 1/4 cup sugar and 1/4 cup butter until crumbly!. Press into a greased 8- inch square pan!. Bake for 10-15 minutes or until golden brown!. Cool!.
Caramel Layer: In heavy saucepan, melt 1/2 cup butter!. Add the corn syrup and the sweetened condensed milk!. Bring to a boil and cook 12-15 minutes, stirring constantly, until mixture turns medium caramel color!. Do not let burn!. Remove from heat and stir in vanilla!. Pour over crust!. Cool!.
Melt chocolate chips and spread over the caramel layer!. Cool until set!.
Cut into bars or squares to serve!.Www@FoodAQ@Com
CRUST-
? cup flour
? cup sugar
? cup butter
CARAMEL LAYER-
? cup butter
2 tablespoons corn syrup
One 14 oz!. can sweetened condensed milk (like Eagle Brand)
1 teaspoon Vanilla
? cup semisweet chocolate chips
Preheat oven to 350F!.
Crust: Mix flour, 1/4 cup sugar and 1/4 cup butter until crumbly!. Press into a greased 8- inch square pan!. Bake for 10-15 minutes or until golden brown!. Cool!.
Caramel Layer: In heavy saucepan, melt 1/2 cup butter!. Add the corn syrup and the sweetened condensed milk!. Bring to a boil and cook 12-15 minutes, stirring constantly, until mixture turns medium caramel color!. Do not let burn!. Remove from heat and stir in vanilla!. Pour over crust!. Cool!.
Melt chocolate chips and spread over the caramel layer!. Cool until set!.
Cut into bars or squares to serve!.Www@FoodAQ@Com