Tags
baking, caramel, caramel shortbread, cooking, dessert, food, ginger syrup, golden syrup, home baking, millionaires shortbread, recipe, shortbread, traybake
Sunday Baking 
I am well on track with my February challenge having lost two pounds this week! 🙂 As it’s the weekend (Sunday being my cheat day!) I thought I would bake an ever so slightly lighter and not too sickly version of millionaires shortbread. The recipe is using a traditional shortbread recipe and the caramel has less golden syrup and a touch of ginger syrup and light carnation condensed milk. As for the chocolate it’s 300g plain chocolate and 50g of milk which sets off nicely against the sweetness of the caramel. If you prefer a milkier taste then go ahead and use 200g milk and 150g of dark instead. The ginger syrup is optional, but for me although there is not quite enough ginger syrup to actually taste it does remove the very sickly aftertaste you can some times get if the caramel is overly sweet. If preferred replace with golden syrup! (or corn syrup in America!)
225g all purpose flour
175g lighter butter or margarine
75g castor sugar
150 lighter butter
400g can of lighter condensed milk
40g golden syrup
40g ginger syrup – (poured out of a jar of stem ginger
if not replace with golden syrup
300g plain chocolate broken up
50g milk chocolate broken up
9inch square cake tin
Pre heat the oven to 150/gas2. Line the tin with baking parchment. To make the shortbread – add the butter, sugar and flour into a food processor and whizz util it start to form tiny clumps. Plour the mixture straight into the lined cake tin and press down with the back of a spoon or your fists until smooth and tightly packed into the the bottom of the tin. place in the oven and bake for 30 mins and leave to cool.
To make the caramel pour the condensed milk into a small pan with the butter, golden syrup and ginger syrup. Heat gently until the butter is fully melted. Turn the heat up and boil for 5 -10 minutes string constantly until the caramel is thick and golden brown. Leave to cool for five minutes before pouring over the shortbread base.
Melt the chocolate in a heat proof bowl over a pan of water or alternatively in the microwave making sure once the chocolate is half melted do not heat further only stir until smooth – (don’t be tempted to microwave any further we only want to temper the chocolate!) Pour over the surface of the caramel smoothing with a spatular. Leave util completely cool, then cut up and enjoy!
Reflections of a Foodie 
Does this look good – yum 🙂