mary berry caramel shortcake recipe

mary berry caramel shortcake recipe

mary berry caramel shortcake recipe

Basic ingredients for mary berry caramel shortcake recipe

  • Base:125g – 1/2cup Butter/Margarine
  • 50g – 1/4cup Sugar
  • 175g – 1+1/3cup Self-raising flour
  • Caramel:200g – 150ml Condensed milk
  • 125g – 1/2 cup Butter
  • 125g – 5/8cup Sugar
  • 2 tbsp golden syrup
  • Topping:180g – 6.5oz dark/milk chocolate

How to make mary berry caramel shortcake recipe

  • First of all, Pre-heat the oven to 180°C and Mix the butter, sugar, and flour until you have a base.
  • Press down on the bottom of an 8-inch square tin.
  • Bake for 15 minutes.
  • Mix in condensed milk with butter and sugar in a heatproof bowl. Mix the condensed milk, butter, and sugar continuously. Otherwise, it will stick to your pan. Wait for the mixture to turn a light brown color, which takes about five minutes. After the heat has been turned off, continue to stir.
  • Spread the mixture over the base. Let cool for 30 minutes.
  • The chocolate should be melted. Pour it over the caramel. Now set in the refrigerator for at least 3 hours before cutting into pieces. Note: Self-rising flour will cause some rise.
  • A small, even rise is what you want. Plain flour is more likely to become lumpy so make sure you poke the base!

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