Caramel Shortbread

This is the only time you will ever see the plate this full!


  • for the biscuit:
  • 225 g flour
  • 170 g butter
  • 85 g sugar
  • for the carmel:
  • 55 g butter
  • 55 g brown sugar
  • 1 tin condensed milk
  • 200 g milk chocolate


  1. Mix together the flour and butter until breadcrumb stage and stir in the sugar.
  2. Spread the mix in a baking tin 1cm deep and bake at 170°C for 20-30min (until golden).
  3. Boil the butter, brown sugar and condensed milk until it thickens and pour over the cooked biscuit base and allow to cool.
  4. Finely spread malted chocolate over the top.
  5. Cool and slice.


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