Caramel Shortbread
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| |
| | 4oz butter |
| | 4oz caster sugar |
| | 5oz self raising flour |
| pinch | of salt |
| |
| | topping |
| | 4oz butter |
| | 4oz caster sugar |
| 1 | dessert spoon golden syrup |
| small | tin condensed milk |
| |
| set oven to 350f or mark4. cream the butter and sugar together in a bowl, |
| then mix in the flour and salt. knead this mixture into a ball. press the |
| mixture into a greased shallow tin approx 11x7 inches and bake for 20 |
| minutes. for the topping, put all the topping ingredients into a saucepan |
| and bring to the boil, stirring continuously. continue boiling until the |
| mixture leaves the sides of the pan and starts to change colour. pour the |
| mixture over the shortbread, spreading out evenly and leave to cool. cut |
| into slices (fingers) and serve another option is, once previous mixture |
| is cool, melt some chocolate and spread evenly over the caramel toffee. |
| then cut into fingers and serve as a biscuit. |
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| source: http://www.scotlandforvisitors.com/caramelrecip.php |
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| (ID: 8884) Mirror: rec.food.recipes: Wed, Feb 4, 2004 |