Caramel Shortbread ~ Have it Halal

Just a Scottish treat here that is loved by my whole family and pretty much everyone I meet!

Most people think Caramel (or Millionaires) Shortbread is difficult to make but in reality it is very simple. However it does take a few hours to make, due to the cooling periods, and that is probably why so many view it as complex.

The cooling periods are essential if you want this to turn out right - do not, I repeat, do not be tempted to skip them or continue with the next step if your shortbread or caramel is still warm!

The Ingredients

For the Shortbread
250g of plain flour
175g of butter or margarine
75g of caster sugar

For the Caramel
150g of butter or margarine
150g of white or brown sugar
1 tin (400g) of condensed milk

For the topping
200g of your preferred chocolate

Mix caster sugar with the flour

Add the butter (175g) and rub in using your fingers

After a while a dough-like paste will form like this

Spread it out into you tin with your finger or the back of a spoon and prick the top with a fork
Cook at 180C for 20min or until golden brown on top

After 20min, remove from the oven and allow to cool completely.

Making the Caramel

Gently melt the butter (150g) over a low heat

Add the brown (or white) sugar

Mix well until you have a nice golden liquid

Add in the tin of condensed milk and mix well, bring to a very gentle boil (continually stirring)

Simmer gently for 10 minutes, continually stirring, until the caramel thickens

Once thickened, pour onto your cooled shortbread

Spread out evenly and leave to cool completely

Topping with Chocolate

Melt chocolate in a bowl over and pan of gently simmering water

Pour on top of the cooled caramel and pop onto the fridge for a about and hour to chill

Nice and solid!

And I've yet to figure out how people actually cut this stuff neatly, but mess aside, look at that caramel!
Tuck in with a nice cuppa and enjoy! :)

PS - this was actually my first time making this. That's how easy it is ;)