Caramel Squares

AuthorGeo FoodsCategory

Ingredients

  175 g flour
  50 g caster sugar
  85 g blanched almonds
  140 g unsalted butter
  Seeds from 1 vanilla podFor the caramel
  225 g caster sugar
  142 ml cream
  50 g butter

Preparation

1

Heat the oven to 160°C and lightly butter a shallow baking tin. Sift the flours together, and then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for five minutes, and bake for 35-40 minutes. Cool. For the caramel, put the sugar and water in a pan, heat gently until the sugar dissolves; turn up the heat until it turns dark amber. Stir in the cream until smooth. Stir in the butter and ½ teaspoon salt. Pour over the shortbread and cool. For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm and then cut into pieces.

Related Recipes

Ingredients

  175 g flour
  50 g caster sugar
  85 g blanched almonds
  140 g unsalted butter
  Seeds from 1 vanilla podFor the caramel
  225 g caster sugar
  142 ml cream
  50 g butter

Directions

1

Heat the oven to 160°C and lightly butter a shallow baking tin. Sift the flours together, and then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for five minutes, and bake for 35-40 minutes. Cool. For the caramel, put the sugar and water in a pan, heat gently until the sugar dissolves; turn up the heat until it turns dark amber. Stir in the cream until smooth. Stir in the butter and ½ teaspoon salt. Pour over the shortbread and cool. For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm and then cut into pieces.

Caramel Squares

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