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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you're making the shortbread from scratch then start here:. | 2. Beat the butter with a wooden spoon to soften it. | 3. Beat in the sugar, followed by the flour (sifted to avoid awkward lumps). | 4. Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl. | 5. Divide the dough into two equal sized pieces. | 6. Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick. | 7. Place each half of the dough into a separate 9 inch square tin. | 8. Prick the shortbread all over with a fork. | 9. Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes. | 10. The shortbread will almost certainly not go hard while still in the oven. It needs to cool before it firms up. | 11. If you have bought 400g of shortbread:. | 12. Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs. | 13. Melt 50g of butter, add the shortbread crumbs and mix inches. | 14. Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes. | 15. To make the caramel:. | 16. Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved. | 17. Add the can of sweetened condensed milk. | 18. Increase the heat and stir vigorously until the mixture just begins to boil. | 19. Important: It will look like there is a massive excess of melted butter floating on the top. If you remove this the mixture WILL NOT SET so LEAVE IT THERE! | 20. Just as the mixture begins to boil (i.e. you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes. | 21. Pour the caramel over the chilled shortbread, and leave to set for 20 minutes. | 22. To finish:. | 23. Melt 400g of milk chocolate in a glass bowl over boiling water. (For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted). | 24. Pour over the shortbread. | 25. Now refrigerate for several hours until set. | 26. Score each tin into 24 pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	200			57.85	0.0	12.87	0.325
butter	130	g	salted	4275.0	196.425	133.575	360.0
golden caster sugar	65	g		57.85	0.0	12.87	0.325
butter	50			4275.0	196.425	133.575	360.0
dark brown sugar	200			57.85	0.0	12.87	0.325
butter	200	g	salted	4275.0	196.425	133.575	360.0
milk	397	g	sweetened condensed	913.1	21.9938	9.0913	94.6448
milk chocolate	400	g		84.0	5.0	3.32	5.84

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.