Caramel shortcake recipe
Servings: 12 people
Ingredients
Base
- 120 grams unsalted butter cold
- 55 grams sugar
- Pinch salt
- 180 grams self-rising flour
Filling
- 60 grams unsalted butter
- 1 can sweetened condensed milk 14 oz / 397 g
- 4 tbsp dark brown sugar
Topping
- 200 grams milk chocolate
- 40 grams white chocolate
Equipment
- 10-inch (26 cm) springform pan
Instructions
Make the shortbread base
- Cream the butter, sugar, and salt until smooth. Gradually add the self-rising flour and mix until fully incorporated.
- Press the dough into a greased pan. Prick the base with a fork and bake at 350°F /180°C (conventional oven) for 20 minutes, or until cooked through.
Making the caramel filling
- Melt the butter in a saucepan. Add the sweetened condensed milk and brown sugar. Stir over low heat until all the sugar has dissolved.
- Then increase the heat and continue stirring with a whisk. Bring the mixture to a boil and let it cook for about 10 minutes, stirring constantly.
- The caramel filling is ready when it has thickened sufficiently. Pour the filling over the cooled cookie base and spread it evenly with a spatula. Place the pan in the refrigerator for a short time to allow the caramel to cool.
- In this caramel recipe, you can see step-by-step photos showing exactly how to make the caramel.
Making the chocolate topping
- Once the caramel has cooled, melt the milk chocolate using a double boiler. As soon as the chocolate has fully melted, remove the bowl from the pan of hot water. Set it aside, the chocolate will stay warm enough and won’t immediately set.
- Meanwhile, place the white chocolate in a disposable piping bag and melt it in the microwave.
- Pour the milk chocolate over the caramel and spread it evenly.
- Cut a small tip off the piping bag and pipe lines from left to right over the surface of the cake. Take a knife or toothpick and drag it through the chocolate from top to bottom to create a pattern. First go downward, move slightly to the side, then go upward. Repeat this process across the entire cake to create the pattern. Let the chocolate set completely before slicing.
Tips
When thickening the caramel, it’s best to stop cooking when it still seems slightly too thin. As it cools, it will continue to thicken and reach the perfect consistency.
How to store
Do not store this shortcake in the refrigerator, as the caramel will become very firm and difficult to cut. Covered tightly, it will keep at room temperature for up to one week. Caramel shortcake also freezes well. Store it in an airtight container and it will keep for up to three months.