Thursday, 17 February 2011

Caramel Shortcake

Emily's Exquisites :)

Another old family favourite, and as we've run out of our usual cakes & the recently made shortbread biscuits I've decided its time to get the old favourite cake recipe book out for a treat. Mmmmm first page & I thought OOooh Yes, thats the one... Mam's Caramel Shortcake. Now, I don't make this very often as none of us are very disciplined & the whole tray disappears waaaaaay too quickly!!! Expanding hips & rising cholesterol considered I make this gorgeous treat only a couple of times a year. Actually I suppose I could just buy a very small tray thus making only a small amount more regularly, but I usually make a huge tray full. That would be most sensible - so I suggest if you like this recipe, buy a small tray & make a small amount :D

 Ingredients 
8oz Plain Flour
4oz Butter
3oz Caster Sugar
1 teaspoon Baking Powder
(adapt measurements to suit the size tray )

Small Tin Condensed Milk
5oz Caster Sugar
5oz Margarine
2 tablespoons Golden Syrup

Large baking tray

Large Bar of Favourite Chocolate
(or mix half fav & half cooking chocolate)

Method

  • Cream together butter & sugar

  • Add flour & baking powder then mix to a dough
  • Grease the baking tray
  • Roll out dough & lay into baking tray , from side to side, top to bottom so all of tray is covered
  • Pop tray of shortcake into the over on med heat for 15 minutes
  • In a small saucepan add the margarine, sugar, golden syrup & small tin of condensed milk, stir continuously over low heat until bubble forms in caramel.



  • About the same time the shortbread will be cooked. Remove from oven & pour caramel over the shortbread. Allow to cool
  • In a bowl, placed over a saucepan of boiling water,  heat & melt the broken up pieces of milk chocolate (sorry Hubby needed camera so I've missed out on a few photo's)
  • Once melted, this process doesn't take long at all so do be careful, pour the melted chocolate over the caramel & spread evenly.
  • Using a fork smooth out the chocolate
  • Allow to set, mark portions then pop into fridge. Once set cut the tray into the portions, Store in an airtight container




(night photies, not soo good will try again tomorrow )

  • ENJOY 

4 comments:

  1. the caramel shortcake looks divine! What a treat for the stomach and eyes :) Thanks for sharing the recipe.

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  2. Hello there Linda, it was but it isn't divine on the hips!! I can't believe the whole tray is now totally devoured, I def won't be making this for a while . . although please I must add neighbours & friends have enjoyed it too not just my wee family :) Thank you for your kind words, its a pleasure to share.

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  3. Hehee. Just as well you took the night photos since day shots are definitely out of the window ;-) I just need to look at your gorgeous shortcake and memories come flooding back from my Granny. She used to make this but called it "caramel stuff". Thanks for your lovely words. Enjoy your weekend and here's to many more of your home baked yummies!

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  4. Hellooo Jill, Bless you & thank you for your kindness.
    Hmmm I think perhaps all of my cooking will probably resemble your Granny's ha ha . . just wait til you see my butterfly & button cakes :D
    (I added the day ones at the top of blog with the remaining few portions)

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