Recipe of the month: August 2013 Hi everyone! August is a very busy month for me, as school holidays just adds that extra pressure of having to deal with two energetic children running all around the house the whole day long. It also requires me to have the cupboards and the fridges stocked up to keep the constantly hungry stomachs full. Thus I have been baking quite a lot these days and mostly for my two children, a whole lot of choc chip cookies, magic bars disappearing within a few days even with the utmost effort I make to steal a few and hide away for myself. However I wanted to make something new simply because if was that time for the month to share a recipe with all of you. This recipe although I don’t make it that often is an all time favorite of mine and is simply divine!!! I use to bake these as a teenager and boy or boy doesn’t these bring back a whole lot of pleasant memories. So when I made them few days ago I was secretly hoping that my children would also like them. (there are far too many instances when they don’t) but this time it was a whole different story. They loved how it looked and just went crazy over these elegant little shortbread bars which would look so sophisticated at any tea party and mind you disappear in seconds!! The recipe is for Chocolate Caramel Squares, truly a treat you would enjoy. You will agree wholeheartedly with me if you make it and for those who don’t it would be a shame! So here goes; Chocolate Caramel Squares SHORTBREAD: 125 grams unsalted butter, room temperature 90 grams Brown sugar (white is just fine) 1/2 teaspoon pure vanilla extract 125 grams all purpose flour 1/8 teaspoon salt CARAMEL FILLING: 1 - 14 ounce (396 grams) sweetened condensed milk 60 grams Butter 2 tbs of Golden Syrup CHOCOLATE TOPPING: 125 grams semi-sweet or milk chocolate, cut into pieces 60 grams unsalted butter Method: Preheat oven to 180 degrees C and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan. FOR SHORTBREAD: Combine all ingredients in a food processor or in a bowl until it all comes together in a soft dough. Press it in to the prepared tray and bake for 25 min. FOR CARAMEL FILLING Mix the condensed milk, butter and golden syrup together in a saucepan under low heat till all is combined and butter is melted and keep aside. Once the biscuit base is baked, pour the caramel mix (it will be creamy white at this stage) over the base and bake for another 20min. Let it cool. (You will see the caramel mix had now browned and set itself on the base.) FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife. Store the shortbread in the refrigerator to keep the chocolate nice and firm. Enjoy!
Posted on: Thu, 29 Aug 2013 06:49:01 +0000
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