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We hope you got benefit from reading it, now let’s go back to auntie janes caramel shortcake recipe. To cook auntie janes caramel shortcake you only need 14 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Auntie Janes Caramel Shortcake:
- Take Shortbread Base
- You need 150 grams Self Raising Flour
- Use 25 grams Cornflour
- Take 1 tsp baking powder
- Prepare 50 grams Icing Sugar
- Prepare 150 grams unsalted butter
- Take Caramel
- Get 1 can Condensed Milk
- Use 150 grams brown sugar
- Prepare 150 grams unsalted butter
- You need 1/2 tsp salt
- Provide Chocolate topping
- Use 300 grams Milk Chocolate
- Take 25 grams unsalted butter
Steps to make Auntie Janes Caramel Shortcake:
- Set oven at a cool heat, gas mark 1, 140°C (120°C, fan).
- Place ingrediants for Shortbread base in bowl and rub in butter to make a crumb mix
- Spread shortbread base over the base of a greased baking tray
- Place shortbread base in the oven for 15 minutes or until golden brown.
- Allow base to cool, it usually takes 15 to 30 minutes to cool completely.
- Once base is cool, place the brown sugar and butter in a medium saucepan and melt.
- Once sugar and butter have melted add the condensed milk and boil rapidly for 2 minutes. Whisk when boiling.
- Remove caramel from the heat and allow to cool for 5 minutes then stir in the salt.
- Spread the caramel over the shortbread base. Then place in fridge to cool.
- Once the caramel is cool, melt chocolate and butter. Best to do this with chocolate and butter in a bowl over a pan of boiling water.
- Once the chocolate is melted spread it over the caramel and allow to set.
- Once set you can cut the Caramel Shortcake into squares.
Pour the caramel onto the shortbread base and leave to set for an hour in the fridge. Once set, melt the chocolate orange and pour over the caramel - melt the white chocolate and mix with a little orange food colouring and swirl it into the chocolate orange with the end of a cake skewer so it forms a pretty pattern or just drizzle it over. For the caramel: While the shortbread is baking, pour the condensed milk, syrup, sugar and butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully otherwise it will stick to the pan and burn.
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