Featured in Feast 2 – February 2016
250g of plain flour
75g of caster sugar
175g of butter, softened
1 tsp of vanilla extract
For the caramel
1 tablespoon of golden syrup
100g of butter or margarine
100g of golden caster sugar
For the topping Preparation time (including cooling): 90mins
(This makes a substantial amount of caramel: if you prefer, just halve the quantities of caramel ingredients to make less and over indulge with the chocolate instead!)
200g of plain chocolate, broken into pieces (85 per cent cocoa is best)
100g of white chocolate to create marble effect (optional)
Cooking time: 15 mins
For the topping
Preparation time (including cooling): 90mins
1. Preheat oven to 180°C/160°C fan/gas mark 4. Line and grease a square based tin with baking parchment (23x33cm). Ensure that parchment is cut to cover the sides of the tin too – this will make it easier to remove shortbread when cooled.
2. To make the shortbread, rub the flour and butter until they resemble a fine breadcrumb texture. Next, add the sugar and rub into the mixture along with a teaspoon of vanilla extract.
3. Tip the breadcrumb mixture into the prepared tin and lightly pat down so that the base is covered. Use a fork to gently prick the surface in several places. Place into the oven for approximately 20 minutes or until the shortbread is a light golden colour and firm when touched. When cooked, remove from the oven and allow the shortbread to cool in the tin.
4. To make the caramel, put all ingredients into a saucepan on an even and low heat until all ingredients are melted and a liquid consistency is achieved. Next raise the heat until the mixture begins to bubble. As soon as bubbles appear on the surface, turn down the heat and stir until the mixture thickens and a light brown colour is achieved. Pour over the cooled shortbread. Use a spatula to achieve an even coverage and refrigerate for approximately 30 minutes.
5. Melt both the plain and white chocolate in separate bowls over boiling water. When the chocolate is melted, pour the plain chocolate over the cooled caramel and use a spatula to create an even coverage. Lastly, drizzle the white chocolate in various places over the plain chocolate. Use a fork to drag the white chocolate in ‘swirls’ to create a marble effect.
6. Refrigerate and then cut into squares. It is always best to allow the shortbread to sit at room temperature for 10 minutes before cutting.
7. Enjoy with tea and friends!