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I first tried this caramel shortbread two months ago. It’s only 1.95 GBP for one pack with 12 slices and taste really good. I was curious why this caramel shortbread was also called “millionaire’s shortbread”. So I have spent hours digging the internet trying to find out the story behind. As much as I love history and fun facts, I also want to figure out what exactly the difference of “shortbread and shortcake”.
Shortbread is a traditional Biscuits in Scotland. It started dated back between 1200-1600. According to History UK, shortbread was an expensive luxury back then and for ordinary people, it was a special treat reserved just for special occasions such as weddings, Christmas and New Year and that make sense. 😅
Anyway, this British treat is incredibly mouthwatering . It taste crumbly because of the biscuit base with a creamy buttery soft caramel and a silky smooth layer of milk chocolate.
Since I don’t like too much sweetness, I replaced the milk chocolate with dark chocolate and it’s just perfect! Below is the step by step process. (Yep, can’t help myself to have a bite :D )
Prep Time: 5minutes
Baking Time: 15minutes
Cooking Time 15 minutes
Cooling Time 30 minutes
Total Time: 1 hour and 5 minutes
Serving: 6-8 persons
Shortbread Base Ingredients:
- 120g Unsalted Butter
- 45g Caster Sugar
- 175 Plain Flour
- Pinch Salt
- 1 teaspoon Vanilla
For Caramel Topping
- 200g Condensed Milk
- 100g Unsalted Butter
- 50g Caster Sugar
- 4tbsp Golden Syrup
- 1 tsp Vanilla Extract
- Pinch Salt
Chocolate Topping
- 200g Good Quality of Dark Chocolate
Equipment
- Baking Tray
- Parchment paper or Foil
- Whisk or hand mixer
- Mixing bowl
METHODS
For Shortbread base
- Preheat the oven to 190°C.
- In a mixing bowl mix the butter and sugar until light and fluffy.
- Followed the flour and salt. Mix until it’s crumbly.
- Transfer to the prepared tray, flatten out using spatula.
- Place into the oven and bake for about 15-20 mins until it turns golden brown.
For Caramel Topping
- Add all ingredients into a large saucepan and set over a medium heat.
- Stir until sugar has dissolved then bring to the boil and continue stirring.
- Remove from the heat and keep stirring when it turns light caramel colour and thick in texture and continue to stirring for atleast 2 minutes so it the caramel won’t stick and burn at the bottom of the saucepan.
- Pour the mixture over the shortbread, spread evenly and set aside to cool .
For Dark Chocolate Layer
- Break the chocolate into pieces and melt in a bowl over a pan of boiling water, melt gently and stir until smooth and shiny.
- Pour over the caramel layer and smooth out using a spatula or the back of a spoon.
- Let it set completely at room temperature for at least 20 minutes before placing inside the fridge for another waiting game of atleast an hour.
- Add more grated dark chocs on top if desired. Cut into squares and indulge!
I made it prior for before dinner and and I serve it for dessert which gaves it an ample time to set for two hours it taste so good, crunchy, rich and creamy.
This is also my submission to @qurator’s Tasty Tuesday awesome contest who’s making us food lovers more inspired to create more quality post. I am also inviting @sunnylife, @diosarich and others to join the fun!
Until next time!
All contents are mine unless stated otherwise.
Category: Smartphone/Food Photography
Camera: Iphone 7+
Setting: Portrait/ HDR
Location:
GIF source: GIPHY
#ocd #untalented #philippines #UK #recipe
Have a joyful day Steemian!
