Caramel Shortbread

Name: Caramel Shortbread
Ingredients: 1/2 cup butter; 1/4 cup white sugar; 1 cup all-purpose flour; 1/4 cup ground almonds; 3/4 cup butter; 3/8 cup white sugar; 3 tablespoons golden syrup; 1 (14 ounce) can sweetened condensed milk; 8 (1 ounce) squares high quality milk chocolate; 1/3 cup toasted and sliced almonds

10 ingredients

4 steps

Ingredients

1/2 cup butter
1/4 cup white sugar
1 cup all-purpose flour
1/4 cup ground almonds
3/4 cup butter
3/8 cup white sugar
3 tablespoons golden syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares high quality milk chocolate
1/3 cup toasted and sliced almonds

Directions

1

Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough.
2

Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.
3

To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
4

Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.