Caramel Shortbread Slice

Ingredients

Serves: 15

• Shortbread Base:
• 185g butter
• 1/3 cup (90g) sugar
• 2 1/2 cups (310g) flour
• Caramel Topping:
• 60g butter
• 200g sweetened condensed milk
• 1 tablespoon golden syrup

Preparation method

Prep: 10 minutes | Cook: 20 minutes

1.

Preheat your oven to 180 degrees C.

2.

Shortbread Base: Cream butter and sugar together. Mix in flour.

3.

Cover the bottom of a high sided baking tray with about a 1 1/2 cm thick layer of the mixture. Reserve some to crumble over the top before baking.

4.

Caramel Topping: Melt butter in a saucepan then add the condensed milk and golden syrup. Mix together.

5.

Pour or spread the caramel mixture over the shortbread base.

6.

Crumble the reserved shortbread mixture over the top. The aim is not to evenly cover the caramel but to have clusters and little lumps of shortbread crumbs scattered all over it.

7.

Bake for fifteen minutes or until the shortbread is light golden brown.

8.

Allow to cool then cut into thin rectangles or fingers.