Ad
Loading...

Showing items 1 to 3 of 3

Cheddar scones
Cheddar scones
A star rating of 4.6 out of 5.91 ratings

Fantastic straight from the oven or served the next day, split and toasted through

For the caramel

For the top

Nutrition: per serving

  • kcal358
  • fat24g
  • saturates13g
  • carbs34g
  • sugars22g
  • fibre2g
  • protein4g
  • salt0.15g
    low
Ad

Method

  • step 1

    Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.

  • step 2

    For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny – take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.

  • step 3

    For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.

RECIPE TIPS
MAKING THEM WITH KIDS?

If you’re making the slice for kids, you can swap the dark chocolate for milk, leave the salt out of the caramel and the nuts out of the base.

JANE SAYS...

It must be 20 years since we last made these together, but the memory of standing in the kitchen stirring caramel with mum is still as vivid as ever. She knows I can’t resist fiddling with a recipe, so now these shortbread slices have grown up too, and are made with creamy salted caramel, toasted almonds and a layer of dark, bitter chocolate

Recipe from Good Food magazine, March 2008

Ad

Comments, questions and tips (24)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.15 ratings

elizabethbelle

A star rating of 4 out of 5.

This recipe worked fairly well for me - having read some of the other comments I took my time over the caramel to make sure it would set. I think I took too long though unfortunately as although it was a good consistency, it had a bit of a bitter taste when I tried it so I think I must have burnt…

lucha

The key to most recipes is to follow the instructions. The caramel "works" just fine but it requires time. You must let the sugar and water cook until it becomes deep amber. If not, it won't be possible for the caramel to set. Once it becomes deep amber, add the cream in 4 parts as the recipe…

katbakes

A star rating of 3 out of 5.

i liked this recipe however the biscuit base was a little hard as it had to be put in the freezer for 5 mins, which i think was a bit too long but apart from that it was v nice.

LB1999

I made this yesterday (I only used the caramel recipe) and I was really pleased with the result. I hadn't made caramel before and it turned out really well. Along with the be-ro petticoat tails recipe for the base and cadburys milk chocolate to pour on the top it was very successful. (I didn't have…

angharadharris

A star rating of 5 out of 5.

We tried these for the first time yesterday and they are amazing. After a few failed attempts with a recipe from Waitrose, we'd almost lost hope of being able to make a good caramel slice, but this recipe was so easy and worked really well. It's important to remember not to stir the caramel once the…

Ad
Ad
Loading...
Ad
Loading...

Related recipe collections