💖Caramel Shortbread💖I’ve been asked a lot for this, it’s everyone’s favourite 😍

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a dairy-free option with similar texture.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine can be a lower-cost substitute.

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Corn syrup is a more affordable alternative.

Preheat the oven to 180 degrees Celsius.

In a bowl, combine 200 g of plain flour, 60 g of castor sugar, and 200 g of butter.

Using clean hands, mix the ingredients together until it resembles breadcrumbs, which takes about 5 minutes.

Bring the mixture together and place it into a rectangle tin lined with parchment paper, pushing it down tightly into the corners.

Bake the shortbread base in the oven for 10 minutes.

Remove the shortbread from the oven and let it cool; it should be soft and only slightly brown.

For the caramel, melt 15 g of butter in a saucepan.

Add 150 g of light brown sugar to the melted butter and mix gently until the sugar is melted.

Add a tin of condensed milk and bring the mixture to a boil, being careful not to taste it as it is very hot.

Pour the caramel over the cooled shortbread base and spread it evenly.

Let the caramel set and cool completely.

Melt 300 g of Galaxy chocolate and spread it over the set caramel layer.

Melt 50-60 g of white chocolate and use a skewer to create patterns on top of the chocolate layer.

Place the entire dish in the fridge to set completely.

Once set, use a knife to go down the sides and lift the caramel shortbread out of the tin.

Cut into slices and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens