If you hadn't guessed already, we are a family of chocoholics. Give it to us in any form - baked goods, drinks, or just plain chocolate, we'll take it. When I found a recipe for these little wonders in the book 'Bake' by Tina Bester, I straight away had a utter yearning for them. My friend was celebrating her birthday that evening so I decided to whip up a batch for everybody.
275g butter, softened
160g caster sugar
300g flour
150g cornflower
275g dark chocolate, melted
For the caramel:
1 x 385g tin condensed milk
3 tablespoons golden syrup
60g butter
Before you start, preheat your oven to 160°C.
To make the shortbread; cream the butter and sugar together until pale and fluffy. Then, fold in the flour and cornflour and roll into a sausage.
The recipe calls for a 6cm- diameter sausage, and being a rule follower, I stuck to the recipe. However, next time I make them I think I would make them slightly smaller- maybe 4 cm in diameter, so that they were more bite-size.
To make the shortbread; cream the butter and sugar together until pale and fluffy. Then, fold in the flour and cornflour and roll into a sausage.
The recipe calls for a 6cm- diameter sausage, and being a rule follower, I stuck to the recipe. However, next time I make them I think I would make them slightly smaller- maybe 4 cm in diameter, so that they were more bite-size.
Pop your shortbread sausage in the fridge for about an hour, wrapped in clingfilm, to firm up before slicing. If you can't wait, then pop it in the freezer for 15 mins- should do the trick!
Next, slice the sausage into 4 mm-thick slices and place the slices on a lined baking sheet.
Bake for 10-15 minutes.
Next, slice the sausage into 4 mm-thick slices and place the slices on a lined baking sheet.
Bake for 10-15 minutes.
While your shortbread is baking, melt the chocolate.
Then, once your biscuits are baked and cooled, dip each biscuit into the chocolate (covering half the biscuit). Let the chocolate harden - I put the biscuits in the fridge to speed up the time.
Then, once your biscuits are baked and cooled, dip each biscuit into the chocolate (covering half the biscuit). Let the chocolate harden - I put the biscuits in the fridge to speed up the time.
While the chocolate is hardening make the caramel by place the condensed milk, syrup and butter in a pot. Simmer gently for about 5 mins, stirring it all the time until the caramel thickens and darkens slightly.
Spread the caramel on the biscuits, and sandwich them together. Voila!
I would seriously recommend you make these biscuits - they are super super tasty. I took them to my friend's birthday dinner, and they were gone in seconds, so I can safely say that everyone enjoyed them!
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| A nice tea and biscuit break in between masses of dull revision. |
Lots of love,
Anna xxx
Wow these look absolutely delicious !
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