Caramel Shortbread Squares
Caramel Shortbread or "Millionaire's shortbread' as it's also known as can be finicky to make, but only because although it is a very simple recipe it takes a lot more time than specified. This is the only reason why I didn't give this recipe 5 stars.
It's so important for each layer to be chilled (I learned this lesson when making nanaimo bars for Canada day) - refrigerate or chill for at least 20 minutes, and wait until each layer is just about ready before preparing the next layer - or else spooning the mixture is a bit of a nuisance as it sticks to utensils and hardens very fast.
I used my hands to pick at the dough (as you would with apple crumble - but before it gets to a breadcrumb texture) to ensure that the dough was of the right consistency. Shortbread is traditionally 1 part sugar, 2 parts butter, and 3 parts flour and this recipe catered very well to that.
I didn't have corn syrup so I substituted golden syrup instead, and I used semi-sweet chocolate with a double boiler mostly out of habit - I find it gives you more control.
I also used a 9x13inch pan as I don't like my layers too thick, which I floured in advance.
The husband and I gorged on these, thank you so much for sharing!!!
2 users found this review helpful
Oct. 23, 2007