Scottish Recipes: Caramel Shortbread
Caramel Shortcake is often called "Millionaires' Shortbread" - presumably because it is so rich. I have to confess this is one of my favourites when eating out anywhere which has "home baking" on the menu.
8oz (200g or two US cups) plain flour
6oz (150g or 1½ US sticks) margarine
30z (75g or half US cup) caster (fine white) sugar
2oz (25g or ½ US stick) margarine
2oz (25g or between a ¼ and a ½ US cup) soft brown sugar
A large tin of condensed milk
8oz (200g or one US cup) light brown chocolate
Preparation Method:Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been lined with baking parchment. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
Heat the filling ingredients together in a pot, making sure that you stir it constantly (otherwise it will stick!) until it begins to simmer. Continue sitting until it thickens (which it should do in a few minutes). Spread the filling evenly over the base and again allow to cool.
Melt the chocolate so that you can spread it over the filling.
When it has cooled and you are ready to eat it, cut up into squares or rectangles with a sharp knife.
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