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Bunnionaires Shortbread

August 15, 2016 Comments

Mmmm, we love this in Bun house, pure indulgence! Not on a my weekday menu, but the weekend says ‘Yes Please.’ So try the #MrsBunTheBaker.Bunnunaires Shortbread.

INGREDIENTS

SHORTBREAD…125g Butter, 50g Caster Sugar, 175g Plain Flour
CARAMEL SAUCE…4 tsp Golden Syrup, 200g of Condensed Milk, 125g Hard Margarine, 100g Caster Sugar, Capful of Vanilla Essence (optional)                                                                            CHOCOLATE…150-200g in total of Milk, White and Plain Chocolate.

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METHOD

• Pre heat the oven to Gas 3, 160c 350f
• To make the Shortbread. Cream the butter and the sugar together, add the flour slowly, so not to drown the creamed mix, keep going till it is all mixed well.
• Mix it to a dough and flatten down evenly into a swiss roll or 7/8 inch square tin. Prick it all over with a fork and bake for 15-20 minutes.
• For the caramel, place the fat, sugar, condensed milk, vanilla (if using) and syrup into a non stick saucepan (preferably) Leave on a low heat until the caster sugar has dissolved.
• Once it has dissolved, turn up the heat and boil for 2-3 minutes, stirring continually to stop it from burning. It will turn a golden brown colour.
• Pour this over the shortbread base and leave to cool, preferably for an hour.
• Melt the chocolates seperately and pour blobs of each over the top, then swirl together for a marbled effect and leave to set. Cut into squares, Big or small!!

ENJOY! Mrs Bun the Baker


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