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Caramel Shortcake

Caramel Shortcake recipe

Even though January is seen as a month to start cutting back, eat less sweets, etc, I just can’t resist this sweet delicacy that is really easy to make. I made this at the weekend with my 7 & 5 year old daughters, the hardest part is waiting for it to cool and set enough to be ready to eat!

The good bit I like about this is you can change the chocolate to your taste, if you prefer dark then do it with dark!

Serves 8

For the base

  • 4oz butter
  • 2oz caster sugar
  • 6oz self-raising flour

For the filling

  • 1 small tin of condensed milk
  • 4oz butter
  • 4oz caster sugar
  • 2 tbsp golden syrup

For the top

  • 6oz plain chocolate

To make the base, cream the butter and sugar together until light and fluffy. Sieve the flour and fold into the mixture. Press the mixture evenly over a greased tin (I used a 7″ x 11″ swiss roll tin) and place in the centre of a preheated oven set at 350F/180°C gas mark 4 for 15-20 mins until golden brown.

To make the filling, put the condensed milk, butter, caster sugar and syrup into a pot. Heat gently until the sugar dissolves then boil for 5-10 minutes stirring continuously. Spread over the cooked base and allow to cool.

Once cooled, melt the chocolate in a bowl over a pan of hot water. Once melted, pour over the caramel filling and spread out.

You can make designs on the chocolate using a fork, my girls put their initials on it. Place it in the fridge for an hour to let it set.

Hope you enjoy this as much as we do!

About danmal

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16 Comments

  1. mmm I do like caramel shortcake. Thanks very much for this recipe. I will certainly be making and taking some photos (as long as it isn’t all eaten before I have chance!)

  2. These shortcake bars look good. YUMMY!

  3. I’ve made this twice now and it’s very nice! The first time I cooked the caramel a little too long, so it was a little chewy (but still tasty).

    Second time was perfect. I’m now thinking of ways I can create mini shortcake bites by making them in a silicone icecube tray. Will keep you updated :)

  4. Wow, caramel is my favourite thing in the world so this looks divine.

  5. Definately going to give this recipe a go.

    • Having made it three times since it was posted, I would recommend you give it a go. Just make sure you don’t overcook the caramel!

  6. Really happy I have found this amazing step by step guide to making these as I love cooking cakes and desserts and was asked to make this for a trip we are going on so I will let you know if it is a success. thanks.

    • I’m sure it’ll be a success. Just make sure you don’t overcook the caramel!

  7. sounds great the caramel cake can you tell me what size od
    tin od condensed milk you use, or how many oz. thanks
    Christine

    • Hey Christine – I’ve used a 397g tin before, and it was perfect!

  8. I am going to make these RIGHT NOW!!! mmmmmmmmmm :)

  9. mmmmm lovely,thank you enjoyed making as well as eating :)

  10. yumm its so nice try it with mint chocolate topping

    • ohhhh, now there’s an idea! I’ve also seen it with a flapjack base which was interesting!

  11. in middle of makeing this but with white choclate as dont like normal choclate or dark :) will post after me and other half have eaten it after our tea tonight :)

  12. This is so easy and tastes amazing everyone was shouting for more after was all eaten :)

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