Caramel Shortbread Recipe

When I was young and just getting into baking, my first project was shortbread. This recipe is always a winner with family and friends.

If you're on a diet, look away now!

This is a dessert with a difference. It is not low in fat nor is it low in sugar, but it will be one of the best desserts you have ever made . . . ever.

How would I describe this dessert?

A rich buttery shortbread base, filled with a rich creamy caramel and finished with a decadent dark chocolate.

When I was young and just getting into baking, my first project was shortbread. Later on, I came across this recipe of caramel and chocolate in one of my mother’s “Bero Cookbooks."

I have never had a bad batch yet. Since those early years, I have tweaked this recipe to my liking and it has always been a winner with family and friends.

It is believed this dessert came from Scotland. Other names used for this are “millionaires slice" and “millionaires’ shortbread,” and when you take your first bite, you will know why.

Step 1: Make the Shortbread Base

• 250g (18oz) plain flour
• 200g (8oz) butter
• 100g (4oz) brown or white sugar
• 100g (4oz) rice flour

Shortbread Instructions

1. Cream the softened butter with the sugar until light and fluffy.
2. Add the two flours and mix together with the butter mixture. Finish off with your fingers to make a breadcrumb textured mix.
3. Place the mix into a 12" baking tin and flatten down with the back of a dessert spoon. Once flattened, prick the mix with a fork which will allow the caramel to hold onto it.
4. Place in a preheated oven at 160C, 325F for about 25 mins or until slightly browned. When baked, take out and leave to cool.

Shortbread Base Photo Tutorial

Weigh out the butter.This needs to be at room temperature

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Step 2: Make the Caramel Filling

• 150g (60z) butter
• 100g (4oz) brown or white sugar
• 397g (14oz) can condensed milk
• 2 tbs golden syrup or corn syrup
• 1/2 tsp vanilla paste

Caramel Filling Instructions

1. Place the butter, sugar, syrup & the condensed milk into a saucepan and gently heat stirring constantly to avoid burning. The mixture should start to turn a caramel color after about 6-10 minutes.
2. Test the thickness of the caramel by dropping a small amount onto a saucer with cold water and feel with fingers for a good caramel consistency.
3. When desired consistency is achieved, stir in 1/2 tsp of vanilla paste or 1 tsp vanilla essence and pour over the cooled shortbread.

Caramel Filling: Photo Tutorial

Add butter & sugar to a heavy based saucepan

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Step 3: Make the Chocolate Topping

• 150g (6oz) plain chocolate for topping

Instructions: Once the caramel has cooled, melt the chocolate in a bain-marie and pour over the caramel, spreading evenly.

Chocolate Topping: Photo Tutorial

Use a good quality chocolate for topping.

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Tips

• You can add your own twist to this basic recipe by adding raisins or dried cranberries to the caramel just before pouring over the shortbread base.
• Add your favorite nuts to the caramel or candied orange peel to put an extra texture to your dessert.
• After adding the chocolate topping, leave at room temperature to set, but before it hardens completely, cut into desired shape, squares or slices before chilling in the refrigerator.
• Add a pinch of salt to the caramel while it´s slowly heating up, it really does enhance the flavor.
• If you don't have rice flour you can just use normal plain. Rice flour adds a different texture.

Will You Try It?

Caramel is becoming more popular in the United States, especially since President Obama made the claim that caramel sweets are among his favorites.

I'm sure if he tried this it would be given his presidential seal of approval.

Comments

lemonkerdz (author) from LIMA, PERU on January 16, 2013:

Forget the diet, just enjoy life and your food. I have to be careful, i made this batch for the Hub and just kept eating slice after slice. If you make it, better invite your friends around.

Thanks for comenting.

Indian Chef from New Delhi India on January 16, 2013:

I just love butter and I am going to try this one some day ... even though I might have to go on diet for a week after words but I would. Rich Caramel and butter.. my weakness

lemonkerdz (author) from LIMA, PERU on December 11, 2012:

Thanks bac2basics, my theory is forget diets and just enjoy your food. That gives you license eat all the good stuff. You need have pleasures through your day. So get the oven on!

Anne from Spain on December 11, 2012:

Hi lemonkerdz...Mmm scrummy yummy. I love caramel shortbread but didn´t have a recipe, so thanks for this one. I loved the advice to weight watchers and all the step by step photo´s too. Great job

lemonkerdz (author) from LIMA, PERU on December 10, 2012:

Thank you Cris Sp for your visit and pinning.

As mentioned in my plain shortbread hub, it was one of my first baking projects as a child. It is a simple child friendly recipe.

And you are right, home baking needs to be promoted more. Enjoy

CrisSp from Sky Is The Limit Adventure on December 10, 2012:

Hmm...look so yummy! I will definitely make this! My daughter and I love shortbread. She's fond of baking but have never tried making shortbread before. I am definitely passing this to her.

Thanks for sharing.

Nothing beats homemade food! Up and pinning.

lemonkerdz (author) from LIMA, PERU on December 10, 2012:

Thanks for voting and sharing FullOfloveSites, it's woth every oz you put on from eating it. It is a sturdy dessert and you only need a thin slice so it will go around the whole family and friends.

Enjoy.

FullOfLoveSites from United States on December 10, 2012:

It's like one of the rice cakes I've tasted, with a caramelized topping; but of course, this one's more solid because of the plain flour. Looks so tempting. Weight watchers, just give in and indulge even for just a while. Hehehe. Voted up and shared. :)

lemonkerdz (author) from LIMA, PERU on December 09, 2012:

Apreciate your comments vespawoolf, Yes Obama has added a little something to the culinary world.

The little pinch of salt does really bring out the taste in caramel, always worth it.

Thanks for sharing

Vespa Woolf from Peru, South America on December 09, 2012:

I didn´t realize we owe caramel´s popularity to Obama! I will definitely go for the pinch of salt and rice flour. I can´t wait to try this one! Thank so much for another great recipe. Voted up and shared.