These biscuits are loved by all in the school. Using dark chocolate with 75% cocoa solids will offset the sweetness of the caramel, but use any dark chocolate you have handy.
220g butter, cubed, room temperature
100g caster sugar
350g plain flour, sifted
1 tbsp milk, if necessary
175g dark chocolate (min 55% cocoa solids)
75g granulated sugar
397g tin condensed milk
1 tbsp golden syrup
Preheat oven to 170ºC
- For the shortbread, using an electric mixer (or electric whisk), cream the butter and sugar. Add in the flour and continue beating until it resembles fine breadcrumbs (this takes less than 1 minute if using an electric whisk). Add a small amount of milk (if necessary to bind the dough). Press the dough to 1cm thickness into a greased baking tray. Bake in the oven for 20 mins or until pale golden.
- For the caramel, melt the butter and sugar in a saucepan, stirring. When the sugar has dissolved fully, add the condensed milk and golden syrup, Increase the heat and bring the sauce to the boil. At this stage, stand over the pan and keep stirring for 20 minutes until a golden caramel colour (reduce the temperature if the sugar starts to catch on the base).
- When the shortbread is cooked, allow it to cool for 10 mins, then spread the caramel evenly over the top. Set aside to cool fully.
- Melt the chocolate in a bain marie (a bowl set over a saucepan of simmering water). Pour the chocolate over the caramel and refrigerate for at least 1 hour until the chocolate hardens. Cut into 4cm x 4cm squares.
Chef's note This caramel is cooked to the ‘soft ball’ stage - the best way to test this is to drop a teaspoon of the caramel into a cup of cold water, it should form a soft ball that does not harden fully in the cold water.