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 Caramel
Shortcake
Caramel Shortcake is often called
"Millionaires' Shortbread" - presumably because it is so rich.
Ingredients (Biscuit Base):
8oz plain flour
6oz margarine
3oz caster (fine white) sugar
Ingredients (Filling):
2oz margarine
2oz soft brown sugar
A large tin of condensed milk
Ingredients (Topping):
8oz light brown chocolate
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 stirring
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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