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Caramilk Shortbread
Our first recipe here on Corner Shop Chef and it's a naughty one! These delicious Caramilk Shortbreads are a twist on the Millionaire ones, using Cadbury's creamy Caramilk chocolate bars.
Time: Prep Time: 20:00, Cook Time: 00:30, Total Time: 02:30
Makes 16 slices
Instructions
- Start by greasing a 17 x 27cm cake tray with butter and line with baking paper.
- Place flour, icing sugar and butter into a food processor (or mix by hand) until the mixtures becomes a sandy texture. Add the yolk and continue to mix until begins to clump together.
- Tip the pastry mixture into your tray and spread out to create the base, pushing the mix into each corner. Chill in fridge for 30 minutes.
- Preheat your oven to 190°C/170°C (fan). Place a sheet of baking paper on top of the pastry mix and add some weight on top (e.g. baking peas).
- Bake for 20 minutes. Remove the paper and weights, and bake for 5 more minutes. Allow to cool.
- Now make the filling. Melt the butter in a saucepan over a medium-high heat. Stir in your brown sugar, salt and cream. Bring to boil then reduce heat slightly. Simmer for 4-5 minutes or until sugar has dissolved completely and the sauce thickens. Pour this over the pastry and place in fridge for 1-2 hours until set.
- Melt the Caramilk in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir in oil and set aside to cool slightly.
- Pour your Caramilk mix on top of your cooled filling. Spread to edges. Now place in the fridge until set (15 minutes or so), then cut into slices.
Tagged
Ingredients
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Base
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Filling
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Topping
