Caramel Slice
 
For the shortbread:
200g Butter
125g Icing sugar
1 Egg yolk
1 tsp Vanilla extract
375g Plain flour
 
For the caramel:
 
200g Butter
50g Light brown sugar
397g can condensed milk
2 tbsp Golden syrup
1 tsp Sea salt
 
For the topping:
 
200g Dark Chocolate, broken into pieces
 
Here’s how:
 
To make the shortbread, place the butter and sugar into a mixing bowl and using an electric mixer beat together until it turns to a pale and fluffy texture.
Add the egg yolk along with the vanilla and continue to mix together.
Finally add the flour and slowly mix together until it forms a dough.
Place the shortbread into a 9x 9 inch square tin lined with baking parchment on the base.
Press the dough down flat with the back of a spoon until even and bake in a pre heated oven 170c for 15-20 minutes.
To make the caramel, place the butter, sugar, syrup and the condensed milk in a pan with a sprinkle of sea salt and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan.
Turn up the heat to medium/high, stirring all the time. Bring to the boil, then lower the heat back to low and stir continuously for about 5-10 minutes or until the mixture has thickened slightly.
Pour over the shortbread and leave to cool and set in the fridge.
Once the caramel has fully set, melt the chocolate in a mixing bowl set over a pan of boiling water.
Don’t be tempted to stir the chocolate, just let it gently melt then stir it together. Pour the melted chocolate over the Carmel layer quickly and spread evenly by lifting the tray and tilting it rather than spreading with a spoon.
Leave the caramel shortbread to set, then use a sharp knife dipped in hot water to cut into portions.
 
Recipe by Peter Sidwell