Difference between revisions of "Caramel Squares"
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| − | {{recipesummary|Dessert recipes|8 - 12|1 hour 30 minutes|4|Image=[[Image:Millionaire's shortbread.jpg| | + | {{recipesummary|Dessert recipes|8 - 12|1 hour 30 minutes|4|Image=[[Image:Millionaire's shortbread.jpg|350px]]}} |
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| − | '''Caramel Squares''' or Caramel Shortbread are a wonderfully rich and classic treat, very popular all over [[ | + | '''Caramel Squares''' or Caramel Shortbread are a wonderfully rich and classic treat, very popular all over [[Cuisine of the United Kingdom|Britain]] and [[Cuisine of Ireland|Ireland]]. They can often be found in cafes, served with morning coffee or afternoon tea. They're perfect for [[picnic|picnic]]s, lunches and your guests will love them! They have a crunchy base with a creamy caramel filling, topped off with chocolate. |
== Ingredients == | == Ingredients == | ||
| Line 9: | Line 8: | ||
;Base | ;Base | ||
| − | *350g [[ | + | *350g [[Self raising flour|Self raising flour]] |
| − | *225g unsalted [[ | + | *225g unsalted [[butter|butter]] |
| − | *110g [[ | + | *110g [[caster sugar|caster sugar]] |
;Filling | ;Filling | ||
| − | *225g [[ | + | *225g [[Caster sugar|Caster sugar]] |
| − | *225g unsalted [[ | + | *225g unsalted [[butter|butter]] |
| − | *5 Tablespoons [[ | + | *5 Tablespoons [[Golden Syrup|golden syrup]] |
| − | *400ml tin full cream [[ | + | *400ml tin full cream [[condensed milk|condensed milk]] |
;Topping | ;Topping | ||
| − | *340g good quality [[ | + | *340g good quality [[chocolate|chocolate]] (milk or dark), melted |
==Procedure== | ==Procedure== | ||
#For the shortbread, preheat the oven to 180 °C (gas mark 4). Rub flour butter and caster sugar together until it resembles breadcrumbs. | #For the shortbread, preheat the oven to 180 °C (gas mark 4). Rub flour butter and caster sugar together until it resembles breadcrumbs. | ||
#Press into a 25 cm x 38 cm x 4 cm swiss roll tin. | #Press into a 25 cm x 38 cm x 4 cm swiss roll tin. | ||
| − | #[[ | + | #[[Baking|Bake]] for 20 minutes or till golden. |
| − | #For the filling, melt butter in a heavy based [[ | + | #For the filling, melt butter in a heavy based [[saucepan|saucepan]] over a low heat; add sugar, golden syrup and condensed milk. |
#Stir continuously for 40 - 50 minutes. It should be golden brown in colour when ready to eat. | #Stir continuously for 40 - 50 minutes. It should be golden brown in colour when ready to eat. | ||
#To test drop a little blob into a bowl of cold water; it should firm up. | #To test drop a little blob into a bowl of cold water; it should firm up. | ||
| Line 30: | Line 29: | ||
#Pour over the melted chocolate and let set. | #Pour over the melted chocolate and let set. | ||
| − | [[Category:Irish | + | [[Category:Irish cuisine]] |
| − | [[Category:English | + | [[Category:English cuisine]] |
| − | [[Category:Scottish | + | [[Category:Scottish cuisine]] |
[[Category:Cake recipes]] | [[Category:Cake recipes]] | ||
Latest revision as of 14:50, 20 December 2012
| Caramel Squares | |
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| Category: | Dessert recipes |
| Servings: | 8 - 12 |
| Time: | 1 hour 30 minutes |
| Difficulty: |  |
Caramel Squares or Caramel Shortbread are a wonderfully rich and classic treat, very popular all over Britain and Ireland. They can often be found in cafes, served with morning coffee or afternoon tea. They're perfect for picnics, lunches and your guests will love them! They have a crunchy base with a creamy caramel filling, topped off with chocolate.
Ingredients
Makes 8 - 12 squares
- Base
- 350g Self raising flour
- 225g unsalted butter
- 110g caster sugar
- Filling
- 225g Caster sugar
- 225g unsalted butter
- 5 Tablespoons golden syrup
- 400ml tin full cream condensed milk
- Topping
- 340g good quality chocolate (milk or dark), melted
Procedure
- For the shortbread, preheat the oven to 180 °C (gas mark 4). Rub flour butter and caster sugar together until it resembles breadcrumbs.
- Press into a 25 cm x 38 cm x 4 cm swiss roll tin.
- Bake for 20 minutes or till golden.
- For the filling, melt butter in a heavy based saucepan over a low heat; add sugar, golden syrup and condensed milk.
- Stir continuously for 40 - 50 minutes. It should be golden brown in colour when ready to eat.
- To test drop a little blob into a bowl of cold water; it should firm up.
- Pour this mixture over the base and let it cool.
- Pour over the melted chocolate and let set.
