Caramel shortbread is a delicious and indulgent British dessert made with butter, corn flour, all purpose flour, brown sugar and sweetened condensed milk. It’s free from eggs, nuts and soy making it perfect for everyone to enjoy!
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 63 mins – easy
🍽 25 servings – 211 kcal per serving
|
Serving
46g |
Fat
11g |
Sat. fat
7g |
Sodium
86mg |
|
Carbs
24g |
Fibers
0g |
Sugars
19g |
Proteins
2g |
INGREDIENTS
- 8 oz butter
- 3 tbsp granulated sugar
- 2 oz corn flour
- 3 oz all-purpose flour
- 3 oz brown sugar
- 2 tbsp honey
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 8 oz chocolate
TOOLS
- 1 oven
- 1 bowl
- 1 spoon
- 1 cake tin
- 1 saucepan
STEPS
Combine butter, granulated sugar, corn flour, and all-purpose flour in a bowl with a spoon.
Pour the mixture into a cake tin.
Preheat the oven to 350°F for 12-15 minutes.
Put the cake tin in the oven and bake for 25 minutes.
Combine 4.5 oz butter, brown sugar, and honey in a saucepan. Heat the mixture and stir with a spoon. Cook for 10 minutes, then add sweetened condensed milk and vanilla extract. Mix the contents together to get a filling mixture.
Pour the filling mixture into the cake tin and return to the oven. Cook for 20 minutes.
Turn off the heat and remove the cake tin from the oven. Spread chocolate over the cake to get caramel shortbread.
It’s ready to be served !
