Name: Chocolate caramel shortbreads
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 250 gram butter, chopped; 1/2 cup icing sugar mixture, sifted; 1 teaspoon vanilla extract; 1 1/4 cup plain flour; 1/2 cup cornflour; 1/2 395g can caramel top ‘n’ fill; 1 cup milk chocolate melts, melted

Chocolate caramel shortbreads

There are few things better than enjoying sweet, crumbly shortbread with a mug of coffee. The addition of sticky, oozy caramel and creamy melted chocolate takes these treats to another level.

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Makes 24

Prep

25M

Cook

20M

Total

45M

Ingredients

250 gram butter, chopped

1/2 cup icing sugar mixture, sifted

1 teaspoon vanilla extract

1 1/4 cup plain flour

1/2 cup cornflour

1/2 395g can caramel top ‘n’ fill

1 cup milk chocolate melts, melted

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease and line 2 oven trays with baking paper.

2.In a large bowl, using electric mixer beat butter and sugar together, until creamy. Beat in vanilla. Fold in combined sifted flours.

3.Roll 2 teaspoons mixture at a time into balls. Press a deep thumbprint into the centre of each biscuit. Dollop 1 teaspoon caramel into centre of each. Chill 15 minutes to firm slightly.

4.Bake 15-20 minutes until golden. Cool on tray 5 minutes, before transferring to a wire rack to cool completely.

5.Drizzle cooled biscuits with melted chocolate. Set aside 15 minutes until set. Store in an airtight container.

If preferred, fill recess with strawberry jam and drizzle with white chocolate.
Note

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Ingredients

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