Craving a delightful treat? Enter Mary Berry Caramel Shortbread—buttery, gooey, and divine. In this blog, I will share with you a Mary Berry Caramel Shortbread Recipe That is extremely delicious.
This sweet marvel boasts layers of crumbly shortbread, velvety caramel, and a luscious chocolate top. A crowd-pleaser for any occasion!
Why Choose Mary Berry Caramel Shortbread?
This dessert is a winner for sweet enthusiasts. It’s a fuss-free delight that melds simplicity with heavenly flavours. The magic lies in Mary Berry’s foolproof recipe—a fail-safe ticket to dessert paradise.
The initial encounter with Mary Berry Caramel Shortbread was serendipitous. Amidst a baking spree, I stumbled upon this recipe. The first bite was pure bliss, and since then, it has become a staple in my baking repertoire.
Ingredients To Make Mary Berry Caramel Shortbread
Shortbread Ingredients:
- Unsalted butter = 200 g
- Caster sugar = 100 g
- Plain flour = 275 g
Caramel Ingredients:
- Unsalted butter = 200 g
- Caster sugar = 3 tablespoon
- Golden syrup = 4 tablespoon
- Condensed milk (one tin) = 397 g
Decoration:
- Milk chocolate = 200 g
- White chocolate = 100 g
Step By Step Instructions For Making Mary Berry Caramel Shortbread
- Preheat the oven to 180°C Fan. Line a 9×9-inch square tin with parchment paper.
- In a stand mixer, blend sugar and butter until smooth. Add flour and mix until dough forms—crumbly but evenly spread.
- Press firmly into the pan; bake for 20-25 minutes until pale brown.
- Remove and set aside. In a saucepan, melt condensed milk, butter, sugar, and golden syrup. Stir often to prevent burning.
- Once sugar melts, increase heat; boil for 5-7 minutes, stirring constantly. Be cautious; it’s hot and can splatter.
- It’s ready when it turns a slightly darker golden colour, resembling soft fudge.
- Pour caramel over shortbread; refrigerate for an hour.
- After setting, melt and pour milk chocolate, repeat with white chocolate.
- Use a cake skewer to create a pattern in the milk chocolate.
- Refrigerate for 1–2 hours until chocolate hardens.
- Cut into pieces and savour your delicious cookies!
FAQs:
Is it time-consuming to make?
Not at all! Simple steps for a heavenly result.
Can I make it in advance?
Indeed! It gets better with time.
What Can You Serve with Mary Berry Caramel Shortbread
- Pair it with a scoop of vanilla ice cream for a decadent combo.
- For a fancier touch, a dollop of whipped cream or a drizzle of caramel elevates the experience.
Storage Tips:
Keep it in an airtight container at room temperature. Or refrigerate for prolonged freshness.
Concluding Remarks!
Mary Berry Caramel Shortbread—simplicity, sweetness, and pure joy. Elevate your dessert game effortlessly. Dive into the world of heavenly bites with this foolproof recipe. The answer to your sweet cravings is just a bakeaway!
More Amazing Recipes
- Mary Berry Shortcrust Pastry Recipe
- Mary Berry Rock Cakes Recipe
- Bob Evans Strawberry Supreme Pie Recipe
- Mission BBQ Peach Cobbler Recipe
Mary Berry Caramel Shortbread Recipe
Ingredients
Shortbread Ingredients:
- 200 g Unsalted butter
- 100 g Caster sugar
- 275 g Plain flour
Caramel Ingredients:
- 200 g Unsalted butter
- 3 tablespoon Caster sugar
- 4 tablespoon Golden syrup
- 397 g Condensed milk (one tin)
Decoration:
- 200 g Milk chocolate
- 100 g White chocolate
Instructions
- Preheat the oven to 180°C Fan. Line a 9×9-inch square tin with parchment paper.
- In a stand mixer, blend sugar and butter until smooth. Add flour and mix until dough forms—crumbly but evenly spread.
- Press firmly into the pan; bake for 20-25 minutes until pale brown.
- Remove and set aside. In a saucepan, melt condensed milk, butter, sugar, and golden syrup. Stir often to prevent burning.
- Once sugar melts, increase heat; boil for 5-7 minutes, stirring constantly. Be cautious; it's hot and can splatter.
- It's ready when it turns a slightly darker golden colour, resembling soft fudge.
- Pour caramel over shortbread; refrigerate for an hour.
- After setting, melt and pour milk chocolate, repeat with white chocolate.
- Use a cake skewer to create a pattern in the milk chocolate.
- Refrigerate for 1–2 hours until chocolate hardens.
- Cut into pieces and savour your delicious cookies!