Mary Berry Caramel Shortbread Recipe
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.
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 9x9-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!