Recipe - Caramel Shortcakes

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Caramel Shortcakes

OK now here's what I believe is the best caramel shortcake recipe I have ever used

Ingredients

THE BASE

• 4 oz margarine or butter
• 2 oz caster sugar
• 6 oz self-raising flour

THE FILLING

• 1/2 a large tin or 1 small tine of Nestle's Condensed Milk
• 4 oz margarine or butter
• 4 oz caster sugar
• 2 tablespoons golden syrup

TOPPING

• 6 oz plain chocolate

Method

1. Heat the oven to 350oF/180oC Gas Mark 4.
2. Grease a 7" x11" swiss roll tin.
3. To make the base, cream the margarine and sugar together until light and fluffy.
4. Sieve the flour and fold into the creamed mixture.
5. Press the mixture evenly over the base of the prepared tin and bake in the centre of the preheated oven for 15-20 minutes until golden brown.
6. To make the filling, place all the ingredients in a saucepan, heat gently until the sugar is dissolved then boil for 5-10 minutes stirring continuously.
7. Spread quickly over the cooked base and allow to cool!
8. To make the topping, place the chocolate in a bowl over a pan of hot water and allow to melt over a low heat.
9. When melted, quickly pour it over the caramel filling and if you want your dessert to loook a bit on the fancy side, swirl ontop of the chocolate with a fork to make a design.
10. Mark into portions before the chocolate sets firm and make sure you keep in fridge for up to 1 hour before serving.

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