Member recipe
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Marbled carmel shortbread

By benwynne (GoodFood Community)
  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes Bars
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Ingredients

FOR THE BASE

  • 250g plain flour,75g caster sugar,175g unsalted butter

FOR THE FILLING

  • 90g unsalted butter,90g light muscovado (brown) sugar,2x400g sweetened condensed milk

FOR THE TOPPING

  • 90g plain chocolate,90g milk chocolate,50g white chocolate

Method

  • STEP 1
    Preheat the oven to 180oc/350oF/Gas 4.Line and lightly grease a 33 X 23cm/13 X 9 in a Swiss roll tin.
  • STEP 2
    Put flour and caster sugar in a bowl and rub in the butter until it resembles fine breadcrumbs.Work with your hand until the mixture forms a dough.
  • STEP 3
    Turn the dough into the tin and press it out with the back of a spoon until spread and even.prick all over with a fork and bake for 20 minutes until firm the leave to cool in the tin.
  • STEP 4
    Put all the filling ingredients into a pan and heat until thick and Carmel colour for about ten minutes.
  • STEP 5
    Put the filling in the cookie base then leave until cool and it has set.
  • STEP 6
    Put all the chocolate into separate bowls over a pan of simmering water until melted then put each chocolate over the Carmel filling and skewer to form a marbled effect and leave to set in fridge until chocolate has firmed up.
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    Overall rating

    Rating: 5 out of 5.2 ratings
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