Recipe - caramel shortcakes - The Student Room

Caramel Shortcakes


The Base

  • 4 oz / 120g margarine or butter
  • 2 oz / 60g caster sugar
  • 6 oz / 170g self-raising flour

The Filling

  • 1/2 a large tin or 1 small tin of Condensed Milk
  • 4 oz / 120g margarine or butter
  • 4 oz / 120g caster sugar
  • 2 tablespoons golden syrup


  • 6 oz / 170g plain (or milk!) chocolate


  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.


If you don't want to make a biscuit base, I made these with a slight alteration:

1. Break up ~10 digestives into a bowl (either blend or smash them with a spoon)

2. Melt ~85g of butter

3. Mix the two together really well

4. Pour into dish and squish down flat

5. Leave to chill until it has firmed up

It's a nice quick alternative to the risky business that is biscuit making ;) And you can also use milk chocolate for the top, rather than plain.

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