Chocolate Caramel Shortbread, Slice, and Tartlets Recipes

Chocolate Caramel Shortbread, Slice, and Tartlets Recipes

Chocolate Caramel Shortbread

Base
Cream together 125g butter and 1/4 cup castor sugar until light and fluffy. Sift 1 cup plain flour and gradually add to creamed mixture, making a firm dough. Press into a greased 11" x 7" lamington tin. Baked in a moderate oven (325°F-350°F) 20 to 25 minutes, or until golden brown. Cool in tin.

Caramel
Combine 125g butter 1/2 cup castor sugar, 3 tablespoons (1 tabs = 4 teaspoons) golden syrup and 400g can sweetened condensed milk in a medium saucepan with a heavy base, stir over low heat until butter is melted and sugar dissolved, continue stirring, increasing heat, bring to boil, reduce heat, simmer, stirring constantly, for about 5 minutes, or until golden brown. Pour hot caramel mixture over cold shortbread base.

Chocolate
Melt 90 g dark chocolate with 30 g butter in double saucepan, stir well. Spread chocolate over cooled caramel, cut into squares when set.

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Chocolate Caramel Slice

1-1/2 cups self-raising flour
3 tsp cocoa
1/3 cup castor sugar
1/3 cup coconut
185g (6 oz) butter, melted

Topping
1 cup castor sugar
125 g butter
2 tbsp golden syrup
1/3 cup liquid glucose
1/3 cup water
400g can sweetened condensed milk
3/4 cup finely chopped walnuts
300g dark chocolate, chopped.

Grease a 25cm x 30cm swiss roll pan.

Combine sifted flour and cocoa, sugar, coconut and butter in bowl; mix well. Press evenly over base of prepared pan. Bake in a moderate oven (325°F-350°F) for 20 minutes. Cool 5 minutes before spreading with topping. Sprinkle evenly with walnuts; cool to room temperature; spread with chocolate, refrigerate until set, and cut into squares.

Topping:
Combine sugar, butter, golden syrup, glucose, water and milk in saucepan. Stir constantly over low heat without boiling until sugar is dissolved; increase heat, boil steadily, stirring constantly for about 10 minutes or until caramel in colour. Melt chocolate over hot water; cool slightly before using.

And for something along the same lines, but a little bit different:

Caramel Cream Tartlets

Tartlet Pastry
3/4 cup plain flour
1/2 cup self-raising flour
2 tbsp custard powder
2 tbsp icing (powdered?) sugar
125 g butter
1 tbsp iced water, approximately

Sift dry ingredients, rub in butter, add enough water to make ingredients cling together.

Knead lightly on floured surface until smooth. Wrap in plastic food wrap, refrigerate 30 minutes. Roll pastry between two pieces of plastic food wrap to about 2mm thick. Cut pastry into 8cm rounds with sharp fluted cutter, place into patty pans.

Bake in a moderately hot oven (400°F-425°F) for 10 minutes or until light golden brown, cool in pans.

Makes approx 24 tartlet cases.

Filling
400g can sweetened condensed milk
1/2 cup brown sugar
1 egg, lightly beaten
1/4 cup Cream
250g chocolate, melted

Combine condensed milk and brown sugar in pan, bring to boil, stirring. Stir constantly over heat for about 10 minutes or until mixture is thick and golden brown. Quickly stir in combined egg and cream, cool to room temperature.

Spoon filling into tartlet cases, top with whipped cream (if desired) and drizzle with melted chocolate.

Enjoy
Leigh
(10/22/03)

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Cinnamon Shortbread

Cinnamon Shortbread

2 cups all purpose flour
3-1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla powder (or extract)

Whisk dry ingredients together, set aside.  Cream butter, sugar and vanilla. Gradually blend in flour mixture.

Press dough evenly in bottom of greased 9" x  13" pan.  Bake at 350° F for 20-25 minutes.  Let cool completely before cutting into bars.

Elizabeth/zinlizzie
(8/29/02)

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Scottish Shortbread Cookies (from Debbi)

Scottish Shortbread Cookies (from Debbi)

This is the recipe I give with my shortbread cookie stamps. It is very good and a batch never makes it past 24 hours. The baking time is vague and so is the oven temp. If you have a small oven, use the lower temp and if you have a larger oven, use the higher temp. Baking times varies with your oven size. Really. (vbg)

1/4 cup Sugar
1 cup Flour
1 cup Butter, softened (DO NOT substitute margarine... nasty)

Mix together dry ingredients. Knead in butter. You may need to add more flour, depending on humidity, etc.

Make dough into balls. Stamp with floured stamp or press with a floured glass.

Bake at 350°F to 375°F degrees until the stamp pattern begins to barely brown or the bottom just barely browns, 8 to 12 minutes maybe.

Debbi (PotWench)
(8/20/01)

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Lea Bob's Shortbread

Lea Bob's Shortbread

Here it is - I have watched the German Military guys at faire go into little sqirming puddles of goo at the prospect of not getting their share...

1 lb butter
1 cup *powdered* sugar
4 cups sifted flour

Cream butter and sugar together (don't let it get oily).  Add flour gradually.

Flatten into circles about 3/4" thick. Crimp the edges and prick the tops all over.

Bake at 375°F for 5 minutes, then lower the temp to 300°F and continue baking for 25-30 minutes.

That's the basic recipe. Of course, you can make small cookies instead, or press the whole thing into a cookie sheet and cut into bars while warm, or use cookie molds (a real challenge) or whatever pleases you. You may also want to sprinkle some granulated sugar over the top, also while still warm.

I have heard of spreading it with lemon curd, but I think that's going too far. :)

Lea Bob
(2/20/01)

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T's Shortbread

T's Shortbread

Aaaaaaaaahhhh. Now shortbread I know. Don't come from a Scottish family for nothin' ya know.

1 cup unsalted butter room temp (dont even think of substituting margarine,
     though you can use salted butter, which I much prefer)
1/4 cup powdered sugar
1/4 cup superfine granulated sugar
2-1/2 cup flour (2-1/4 cup unbleached or white, 1/4 cup RICE flour
     - this makes the cookies crisper)

OK, heat your oven to 275°F degrees with the racks in the upper and lower thirds of your oven.

Cream together the butter and sugars. I actually prefer using salted butter, but my grandmother would have a cow if she knew. Add in the flour and mix with your hands. Yes, you will get messy. No, a spoon won't do it as well. Mix it until it just holds together. Think pie dough. If you over handle it, it's gonna be tough (you can see where a Kitchen Aid would destroy these cookies, no?).

Split the dough in half and press into two 8" cake pans. Use a fork to score around the outside edges all the way around each pan then use the tines to prick holes in the rest of the surface. This will create the traditional shortbread design which if I'm not mistaken is supposed to somehow represent the sun. I'm a little fuzzy on that. Put one pan on each rack right in the middle. After 30 min switch the pans from top to bottom and bottom to top and turn them so that the backs are now at the front (does this make sense?). This will make them cook more evenly.

Bake for 20-30 more minutes. They are done when they are a pale golden - DO NOT BROWN. Cool in the pans on a wire rack for 10 min then turn out onto a cutting board. Use a long sharp knife and cut each round into 8 wedges. Cool completely. Put in an airtight container.

Now comes the hard part. Don't eat them for 2-3 days. They actually improve by sitting a little while. Of course, around here they rarely make it to the next day, let alone 2-3 days.

You don't have to use rice flour, but it makes for a much better cookie if you do. If you do buy rice flour, keep it in your freezer to store it. The stuff goes rancid rapidly. If the store doesn't have it in the refrigerator when you go to buy it, but just on the shelf, pass. I've never seen it in a grocery, just at the health food store.

Enjoy,
Theresa - the Amazon Goddess who adores a good shortbread
(2/19/01)

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Two Shortbread Recipes (one is spiced)

Two Shortbread Recipes (one is spiced)

Here are 2 recipes I use. The first one is from a British expatriate fund-raiser cookbook:

2-1/2 cups all purpose flour
2 sticks butter (no substitutions!)
3/4 cup powdered sugar
1 tsp. almond extract (opt)

Cream the butter and sugar til fluffy, then gradually work in the flour and flavoring. Roll out onto a cookie sheet, score serving pieces, and pierce with a fork. Bake in a preheated 400ºF oven for 10 minutes, reduce heat to 325ºF and bake 15 minutes more. Shortbread should be very light brown.

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Leidra's Shortbread

My friend Leidra concocted this recipe. It's for a spiced shortbread.
Not traditional, but good.

1-1/3 cup butter
1 cup powdered sugar
3 cup sifted all purpose flour
1/4 cup whole wheat flour
1 tsp salt (omit if butter is salted)
2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ginger
3/4 tsp allspice
1-1/4 tsp caraway seed (opt)

Cream butter and sugar. Mix in other ingredients. Roll out 1/2" thick on cookie sheet, score and prick with a fork. Bake in preheated 350°F degree oven for about 50 minutes.

Cut where scored while still slightly warm. Store in an airtight container. These have an even better flavor a day or two after baking!

Ann
(2/19/01)

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