Caramel Shortbread recipe

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"I got this recipe from a Scottish friend."
Caramel Shortbread Caramel Shortbread
Caramel Shortbread Caramel Shortbread
Caramel Shortbread Caramel Shortbread
Caramel Shortbread Caramel Shortbread
Caramel Shortbread Caramel Shortbread
Caramel Shortbread Caramel Shortbread
☆☆☆☆☆
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  • Serves
    16
  • Nutritions
    1. Calories:
      380 kcal
      19%
    2. Fat:
      23.4 g
      36%
    3. Carbs:
      39.3 g
      13%
    4. Protein:
      5.1 g
      10%
    5. Cholesterol:
      50 mg
      17%
    6. Sodium:
      147 mg
      6%

Method for Caramel Shortbread

  • 1
    Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough.
  • 2
    Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.
  • 3
    To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
  • 4
    Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.

Ingredients

  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1 cup all-purpose flour
  • 1/4 cup ground almonds
  • 3/4 cup butter
  • 3/8 cup white sugar
  • 3 tablespoons golden syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 8 (1 ounce) squares high quality milk chocolate
  • 1/3 cup toasted and sliced almonds
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A source: Allrecipes.com

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