Description
Indulgent caramel shortbread squares blend Scottish baking traditions with rich, buttery layers of sweet delight. Crumbly, golden shortbread meets silky caramel and smooth chocolate for a classic treat you’ll crave with afternoon tea.
Ingredients
Scale
Main Ingredients:
- 200 grams (7.05 ounces) unsalted butter
- 275 grams (9.7 ounces) plain flour
- 397 grams (14 ounces) condensed milk
- 200 grams (7.05 ounces) milk chocolate
Sugars and Sweeteners:
- 100 grams (3.5 ounces) caster sugar
- 3 tablespoons caster sugar
- 4 tablespoons golden syrup
Chocolate Toppings:
- 100 grams (3.5 ounces) white chocolate
Instructions
- Heat oven to 160°C fan (180°C conventional) and prepare a 9-inch baking tin with parchment paper.
- Combine softened butter and sugar until creamy, then gently incorporate flour to create a crumbly textured mixture.
- Firmly press the crumbly dough evenly into the prepared tin, ensuring uniform thickness.
- Bake for 20-25 minutes until the shortbread develops a pale golden color, then remove and allow to cool completely at room temperature.
- In a heavy-bottomed saucepan, combine butter, sugar, golden syrup, and condensed milk over low heat, stirring until sugar dissolves smoothly.
- Increase heat and bring the caramel mixture to a gentle boil, continuously stirring for 5-7 minutes until the consistency thickens and turns a rich golden shade.
- Pour the hot caramel evenly over the cooled shortbread base, spreading carefully to cover completely.
- Refrigerate the caramel-covered shortbread for approximately 1 hour until the caramel sets firmly.
- Melt milk chocolate and white chocolate separately in microwave or using a double boiler.
- Spread melted milk chocolate across the caramel layer, then delicately drizzle white chocolate on top and create elegant swirl patterns.
- Return to refrigerator for 1-2 hours until chocolate sets completely.
- Cut into precise squares or rectangles and serve chilled.
Notes
- Use room temperature butter for easier creaming and smoother shortbread texture.
- Press shortbread dough evenly into tin to ensure consistent baking and crisp base.
- Watch caramel closely while cooking to prevent burning; use a heavy-bottomed pan for even heat distribution.
- For gluten-free version, substitute regular flour with almond or gluten-free flour blend.
- Chill chocolate drizzle with minimal swirling to maintain distinct chocolate layers.
- Store in airtight container in refrigerator for up to 5 days to maintain crisp texture.
- Prep Time: 15 mins
- Cook Time: 82 mins
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 8
- Calories: 424
- Sugar: 44 g
- Sodium: 35 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 50 mg