Caramel Shortcakes from England
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g butter
- 50 grams sugar
- 170 g flour
- 0.5 ½ pack baking powder
- 1 pinch (s) salt
- 0.5 can ½ condensed milk
- 100 g suar
- 50 g chocolate, (milk chocolate)
- 50 chocolate, (dark chocolate)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (150 ° C with hot air). Grease the baking dish well.
- Beat the butter and sugar until frothy. Sift the flour and add to the butter-sugar mixture. Stir until it becomes crumbly. Distribute the dough evenly in the baking dish and bake on the middle rack for about 15-20 minutes until it is golden brown.
- For the caramel filling, put all the ingredients in a saucepan and heat slowly until the sugar has dissolved. Then stir for approx. 5 - 10 minutes, stirring constantly. Quickly distribute the mass on the prepared base and let it cool down well.
- Melt the chocolate over a water bath at low temperature and pour it onto the cooled caramel mixture. Before the chocolate becomes too firm, score lightly with a knife and then divide into portions. Attention! The shortcakes are very powerful and should be cut into small pieces.
- Put in the fridge for at least an hour before serving.
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