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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
45 mins

Based on Caramel Chocolate Shortbread by Ruby
I was a bit confused at the European measurements, but I more or less worked it out - if you plan to make these and want American measurements, read the end and then go to the recipe? Haha

Unfortunately for me, I super spread out the short bread so it was reaaaally thin, then I had a huge amount of caramel. I may have gotten the measurements for the caramel part wrong, though, because there was a heck of a lot of it. Also, since I didn't have actual golden syrup (I used honey) I think the caramel might have been a bit thin. Anyways, these were really good - my aunt even said it reminded her of her college days in England, so that was good!

Overall - awesome.

MEASUREMENTS
1/2 cup butter for the shortbread(usually 1 stick is a half cup)
1 1/3 cups flour (shortbread)
3/4 cup sugar (shortbread)

1 cup butter for the filling (usually 2 sticks)
1 3/4 cups condensed milk (the whole can, for me, ended up being the right measurement - maybe this is where I screwed up <--< )

If I missed any, I'll edit this~
<3

Edit: Here's the link to the original recipe with all the British measurements:
http://www.cutoutandkeep.net/projects/caramel-chocolate-shortbread

Posted by Lucifer A. from Boca Raton, Florida, United States • Published See Lucifer A.'s 7 projects » © 2021 Parragon · Reproduced with permission.
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Comments

Medea
Medea · Berlin, Berlin, DE · 23 projects
wow, looks yummy =)
could you post the european measurements too?
can't wait to make those!
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Ruby
Ruby · 11 projects
I had the same problem with the caramel. There was loads of it. Whether there was a misprint in the book or not I don't know, but yay for making some! Glad your aunt enjoyed them and had some fun reminiscing Happy
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