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Traditional Scottish Recipes

Caramel Shortbread

For Base

150g/6 oz Caster Sugar
250g/10 oz Butter
200g/8 oz Plain Flour
100g/4 oz Semolina

For Topping

4 oz Caster Sugar
4 oz Butter
1 tbsp Golden Syrup
Small Tin of Condensed Milk
200g Quality Milk Chocolate

Set oven to 350°F/180°C/gas mark 4
Cream the butter and sugar together in a bowl.
Mix in the flour then knead into a ball.
Press into a shallow greased tin (11 x 7 inches approx.) and bake for 20 minutes.
Leave in the tin for making the topping.
Put all the topping ingredients into a saucepan and bring to the boil stirring continuously and until the mixture mixture leaves the side of the pan and changes colour.
Pour over the shortbread and spread evenly.
Melt the chocolate in a glass bowl over a pot of simmering water, or in the microwave and spread evenly over the caramel.
Slice into fingers before it completely cools then leave for toppping to set.