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Chocolate caramel shortbread traybake

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 8):

    225g/8oz Self Raising flour
    170g/6oz margarine
    110g/4oz Castor sugar

    2 tablespoon golden syrup
    1 tin condensed milk
    110g/4oz butter
    110g/4oz sugar

    170g/6oz chocolate (melted)


1-Cream the butter and sugar

2-Add the flour. You might need to rub it in a bit.

3-Press the mixture into a tin and bake for 20 minutes in an oven that's been preheated to to 180C

4-Put all the ingredients into the saucepan

5-Bring to the boil. The recipe says to simmer for 5-10 minutes but in my experiance it tends to take at least 10 minutes longer than it says.

6-Melt the chocolate and spread evenly over the top.

Advice: The caramel should be quite thick when its be boiled for long enough - all though its tasty however it turns out!!!

I like having a thick shortbread base so I've doubled the caramel. If you like a thinner base, the origional weights for the base were:
170g/6oz Self raising flour
110g/4oz margarine
55g/2oz caster sugar

User comments

another free recipe every day

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