Ingredients
200g/7oz plain flour
25g/1oz cornflour
25g/1oz chocolate
175g/6oz unsalted butter, cubed
75g/3oz golden caster sugar
397g can Carnation Caramel
200g/7oz plain or milk chocolate, broken into squares
Line a 23cm/9in loose based round tin with non stick baking paper
Method
1 Preheat the oven to gas mark 4/180C (160C in a fan oven)
2 Put flour, cornflour, cocoa, butter and sugar in a bowl, rub in until it forms crumbs, then press together to form a ball. Alternatively put the ingredients into a processor and blend until the mixture forms crumbs, then pulse a little more till it forms a ball.
3 Next, turn out onto a lightly floured surface and knead to combine. Press into prepared tin and bake for 20 mins, till firm to touch. remove from oven and cool.
4 Spread caramel over chocolate shortbread. Melt the chocolate either in the microwave as per manufacturers instructions or traditionally in a bowl over a pan of simmering water. Spoon on top of the Caramel, spread evenly, to cover.
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