Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup Tate & Lyle Golden Caster Sugar
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup Tate & Lyle Light Brown Soft Sugar
- 1/2 cup unsalted butter
- 1/4 cup Tate & Lyle Golden Syrup
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 8 oz dark chocolate, chopped
Special equipment needed:
- 9-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Spatula
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.
2. In a mixing bowl, cream together 1/2 cup softened butter and 1/4 cup Tate & Lyle Golden Caster Sugar until light and fluffy. Add 1 cup all-purpose flour and mix until a dough forms.
3. Press the dough evenly into the prepared baking pan. Bake for 20-25 minutes, or until lightly golden. Remove from the oven and let cool.
4. In a saucepan, combine 1 can of sweetened condensed milk, 1/2 cup Tate & Lyle Light Brown Soft Sugar, 1/2 cup unsalted butter, 1/4 cup Tate & Lyle Golden Syrup, and 1/2 tsp salt. Cook over medium heat, stirring constantly, until the mixture thickens and turns a caramel color, about 10-15 minutes.
5. Remove the caramel from the heat and stir in 1/2 tsp vanilla extract. Pour the caramel over the cooled shortbread and spread it evenly with a spatula. Let cool.
6. Melt 8 oz of chopped dark chocolate in a double boiler or microwave-safe bowl. Pour the melted chocolate over the cooled caramel layer and spread it evenly with a spatula.
7. Let the chocolate set at room temperature or in the refrigerator for about 30 minutes.
8. Once the chocolate has set, remove the shortbread from the pan using the parchment paper. Cut into squares and serve.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 16 squares.
Nutritional information:
Calories: 290 per square
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 35mg
Sodium: 100mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 24g
Protein: 3g
Substitutions for ingredients:
- Tate & Lyle Golden Caster Sugar can be substituted with regular granulated sugar.
- Tate & Lyle Light Brown Soft Sugar can be substituted with regular light brown sugar.
- Tate & Lyle Golden Syrup can be substituted with corn syrup or honey.
- Dark chocolate can be substituted with milk chocolate or semisweet chocolate.
Variations:
- Add chopped nuts or shredded coconut to the caramel layer for added texture.
- Drizzle melted white chocolate over the cooled dark chocolate layer for a decorative touch.
- Use a cookie cutter to cut the shortbread into fun shapes.
Tips and tricks:
- Make sure the butter for the shortbread layer is softened to room temperature for easier mixing.
- Use a candy thermometer to ensure the caramel reaches the correct temperature for the perfect consistency.
- Let the chocolate layer set completely before cutting the shortbread to prevent it from cracking.
Storage instructions:
Store the Tate & Lyle Caramel Shortbread in an airtight container at room temperature for up to 5 days.
Reheating instructions:
The shortbread can be reheated in the microwave for a few seconds to soften the chocolate layer.
Presentation ideas:
Serve the Tate & Lyle Caramel Shortbread on a decorative platter or cake stand for an elegant presentation.
Garnishes:
Sprinkle sea salt or crushed nuts over the chocolate layer for added flavor and texture.
Pairings:
Enjoy the Tate & Lyle Caramel Shortbread with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve the Tate & Lyle Caramel Shortbread with fresh fruit or a scoop of vanilla ice cream for a delicious dessert.
Troubleshooting advice:
- If the shortbread layer is too crumbly, add a tablespoon of water to the dough to help it come together.
- If the caramel layer is too thick, add a tablespoon of milk to thin it out.
- If the chocolate layer cracks when cutting, let it sit at room temperature for a few minutes to soften before cutting.
Food safety advice:
Make sure to use clean utensils and equipment when making the Tate & Lyle Caramel Shortbread to prevent contamination. Store the shortbread in an airtight container to prevent spoilage.
Food history:
Shortbread is a traditional Scottish cookie made with butter, sugar, and flour. Caramel shortbread, also known as millionaire's shortbread, is a popular variation that adds a layer of caramel and chocolate.
Flavor profiles:
The Tate & Lyle Caramel Shortbread has a buttery and crumbly shortbread layer, a rich and sweet caramel layer, and a smooth and chocolatey layer.
Serving suggestions:
Serve the Tate & Lyle Caramel Shortbread as a dessert or snack with a hot beverage.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British
Taste: Sweet, Buttery, Caramelized, Nutty, Crumbly