Slash
05-08-2006, 04:39 PM
Ingredients:
Shortbread:
3 1/2 ounces butter
3 tablespoons sugar
2 ounces cornflour, sifted
3 ounces plain flour, sifted
Caramel Filling:
4 1/2 ounces butter
3 ounces brown sugar
2 tablespoons honey
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla essence
Chocolate Topping:
8 ounces chocolate, melted
Directions:
Preheat oven to 350 °F.
To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
Bring to the boil and simmer for 7 minutes.
Beat in the sweetened condensed milk and vanilla essence.
Pour the filling over the base and bake for 20 minutes longer.
Set aside to cool completely.
Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
Store at room temperature in a cookie tin or airtight container.
Shortbread:
3 1/2 ounces butter
3 tablespoons sugar
2 ounces cornflour, sifted
3 ounces plain flour, sifted
Caramel Filling:
4 1/2 ounces butter
3 ounces brown sugar
2 tablespoons honey
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla essence
Chocolate Topping:
8 ounces chocolate, melted
Directions:
Preheat oven to 350 °F.
To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
Bring to the boil and simmer for 7 minutes.
Beat in the sweetened condensed milk and vanilla essence.
Pour the filling over the base and bake for 20 minutes longer.
Set aside to cool completely.
Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
Store at room temperature in a cookie tin or airtight container.