Caramel Chocolate Shortcake is, like the name suggests, a candy item made from a thin, white, crumbed flatbread filled with chocolate. Named after the German word for “kampere”, it means “little chocolate”. After baking was introduced to the globe in the middle of the 19th century, it gained international popularity. The most well-known brand is the Belgian confectionery and pastry “Kuchen”, which is produced in the city Moulins.
To make caramel shortcake, you first combine the butter and sugar. Continue mixing until the butter is smooth. Next, add the condensed milk to the butter mixture and beat it until smooth. Mix in the chocolate shavings. You can now either chop the mixture or roll it into balls. You need to be careful if you plan to roll it into small pieces. Otherwise, you’ll end up with chunky pieces. Because they are difficult to remove, the goal is to eliminate as many lumps as you can.
You will now need to melt the chocolate, then pour it into a saucepan. After this step is completed, allow the chocolate to slowly melt so it doesn’t melt too fast. For the best taste and texture, you can add flowers or other decorative objects at this stage, such as dried fruits.
Ingredients :
- 2 tbsp Lyle’s Golden Syrup(r)
- 150ml condensed milk
- Topping
- 150g dark chocolate
- 50g Tate & Lyle (r) Caster Sugar
- Butter 125g
- Butter 125g
- 50g caster sugar
- 175g plain flour, sieved
Method:
1) Heat the oven to 180°C/350°F/Gas Mark 4. Mix butter and sugar together until you have a light and fluffy base. Mix in the flour until well combined. Knead until smooth.
2) Place the dough in a 20cm square pan and press down. Bake the dough for between 25-30 minutes. Once the baking is done, take it out of the oven and let cool in the tin.
3. Meanwhile, heat the mixture in a saucepan. Stir until sugar is dissolved. Slowly bring to boil, then simmer for a few minutes, while stirring constantly. Continue to bake for about 5-7 minutes. Allow to cool, then sprinkle the butter over the biscuits and let them set.
4) To make the topping, melt dark cocoa in a bowl. Add the caramel to the boiling water. Let cool in the refrigerator until set.