Homemade Scottish Caramel Shortbread

Ingredients

• For the shortbread: For the shortbread:
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the caramel filling: For the caramel filling:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
• 2 tablespoons golden syrup or corn syrup 2 tablespoons golden syrup or corn syrup
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For the chocolate topping: For the chocolate topping:
• 7 oz (200g) dark chocolate, chopped 7 oz (200g) dark chocolate, chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 47g, 32g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C) and line a 9x9-inch (23x23cm) baking dish with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Gradually add the flour and salt to the butter mixture, mixing until the dough comes together.
4. 4.
   Press the shortbread dough evenly into the prepared baking dish and prick it all over with a fork.
5. 5.
   Bake the shortbread in the preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and let it cool completely.
6. 6.
7. 7.
   In a medium saucepan, combine the granulated sugar, butter, sweetened condensed milk, and golden syrup. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color.
8. 8.
   Remove the caramel mixture from the heat and stir in the vanilla extract. Pour the caramel over the cooled shortbread base, spreading it evenly with a spatula. Allow it to cool and set completely.
9. 9.
10. 10.
    Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly.
11. 11.
    Place the baking dish in the refrigerator for about 1 hour, or until the chocolate is set.
12. 12.
13. 13.
    Once the chocolate has hardened, remove the Scottish Caramel Shortbread from the refrigerator and let it sit at room temperature for a few minutes. Cut it into squares or bars and serve.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Sweetened condensed milk — Use a good quality brand for a rich and creamy caramel filling.
• Dark chocolate — Opt for a high-quality dark chocolate with at least 70% cocoa for the best flavor.

Tips & Tricks

• For a more intense caramel flavor, you can substitute the golden syrup with treacle or molasses.
• To achieve clean and neat cuts, use a sharp knife and wipe it clean between each cut.
• If you prefer a sweeter shortbread base, you can add an additional 1/4 cup of granulated sugar to the dough.

Serving advice

Serve the Scottish Caramel Shortbread at room temperature to allow the flavors to fully develop. It pairs wonderfully with a cup of tea or coffee.

Presentation advice

For an elegant presentation, dust the top of the shortbread with a sprinkle of cocoa powder or powdered sugar before serving. You can also garnish each piece with a small piece of chocolate or a drizzle of caramel sauce.