Sunday, 12 October 2014

Sunday Baking: Chocolate Caramel Shortbread

I know, it's a shocking picture and it doesn't look like much in the tin, but it's better than nothing, right?

I've been making these for as long as I can remember. It's an old faithful recipe - it never fails, I always have the ingredients in*, and it always wows the public. There are no nuts or anything unusual that people might not take to, unless you count caramel which seems to not be everybody's cup of tea. I've tried a lot of millionaire's shortbread in my time but they are never as good (in my opinion) as this homemade kind - it's something about the caramel. The shop bought kind always seems to have a slightly unpleasant edge to it - like a chemical taste, or burnt sugar, or something. I can see why people might not like mine, if they are used to that; but it always gets a thumbs up.

I got the recipe out of Mother Hand's Home & Freezer Digest and I feel it is burned indelibly into my memory. A 2/4/6 sugar/butter/flour mixture for the shortbread. Sugar, butter, condensed milk and treacle for the caramel. Lashings of dark chocolate. And - best of all - half a tin of condensed milk in the fridge, ready to do it all again later in the week.

I've baked it today for my year 13s. I told them last week that if they were able to research the outbreak of WW2 from a source that nobody else in the class uses, then they get a piece of homemade cake (or is it a biscuit?)

Sort of hoping now that they all use Wikipedia and I get to scoff the lot.

* except today when I realised I had no chocolate and had to send Mr Z on a meryc dash in the rain.

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