Caramel Shortcake Recipe
How to make Scottish toffee caramel shortcake with this list of ingredients recipe instructions and photograph of what is nicknamed Millionaires Shortbread
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This toffee caramel shortcake recipe is a very old, but delicious family treat, so please excuse the ounces. It is also known as Millionaire's shortbread.
Ingredients:
8oz margarine
2oz caster sugar
8oz plain flour
2 tablespoons of golden syrup
small tin of condensed milk
4oz cooking chocolate
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1. Cream the caster sugar with half of the margarine and then add the flour.
2. Knead as you would for shortbread then roll out and bake in a swiss roll tin at 180C until slightly brown.
3. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and continue boiling for about five minutes stirring continously. Then spread the caramel mixture over the shortbread base.
4. Melt the chocolate and pour it over the toffee mixture.
5. Allow to cool and then cut into pieces.
6. Store in the fridge or an airtight container for about five days, though they never last that long in our house and are all eaten the same day!
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Toffee Shortcake Recipe
Ingredients:
8oz margarine
2oz caster sugar
8oz plain flour
2 tablespoons of golden syrup
small tin of condensed milk
4oz cooking chocolate
Follow us on Twitter, Facebook, Google+ and Instagram.
Buy your favourite dishes, meats and treats direct from a Scotland butcher. Use discount code SR1601 at checkout for 10% off & free delivery on orders with a subtotal over £30 at online butcher Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections.
How To Make Caramel Shortcake
1. Cream the caster sugar with half of the margarine and then add the flour.
2. Knead as you would for shortbread then roll out and bake in a swiss roll tin at 180C until slightly brown.
3. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and continue boiling for about five minutes stirring continously. Then spread the caramel mixture over the shortbread base.
4. Melt the chocolate and pour it over the toffee mixture.
5. Allow to cool and then cut into pieces.
6. Store in the fridge or an airtight container for about five days, though they never last that long in our house and are all eaten the same day!
If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:
Tweet
Win £250 of Scottish food when you join the Donald Russell newsletter
Degustabox is a monthly subscription box which contains some of the latest food and drink products in the market. You will receive tasty surprises, flavours and recipes each month and each box has up to 15 delicious and full-size treats. Many have not even reached the shops yet! They are delivered direct to your door by free delivery (standard mainland UK postcodes excluding Northern Ireland, Channel Islands, Isle of Man, and the Scottish Highlands, Islands and some other remote areas of rural Scotland) and their standard box price is just £12-99 and each box usually contains products worth over £25. Use promotional code DEGUSTA5 to get your first box for just £7.99
Recent treats have included Mallow & Marsh coconut marshmallow bars, Jordan's Juicy Red Berries Frusli Bars, Miso Spicy Ramen Noodle Kits and LighterLife ready to drink shakes.
More Information or Join Now.
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