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Lyle's® Caramel Chocolate Shortcake

Preparation

Step 1


Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.


Step 2


Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven and leave to cool in the tin.


Step 3


Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set.


Step 4


For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel. Leave in the fridge until set.








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Ingredients

  • For the base

  • 125g butter

  • 50g caster sugar

  • 175g plain flour, sieved

  • For the filling

  • 125g butter

  • 50g Tate & Lyle® Caster Sugar

  • 2 tbsp Lyle's Golden Syrup®

  • 150ml condensed milk

  • For the topping

  • 150g dark chocolate

Lyle's® Caramel Chocolate Shortcake

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