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Caramilk shortbread recipe
Caramilk shortbread recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate classic shortbread with rich Caramilk chocolate for a decadent twist. Chill for 3 hours before enjoying the melt-in-your-mouth experience.
Ingredients:
  • 150g butter, softened
  • 140g (2/3 cup) caster sugar
  • 1 egg
  • Pinch of salt
  • 8.80 gm vanilla extract
  • 185g (1 1/4 cups) plain flour
  • 3.00 gm baking powder
  • 100g (1/2 cup) Caramilk chocolate chips
  • 250g Caramilk chocolate, chopped
  • 80ml (1/3 cup) thickened cream
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, leaving a 3cm overhang on all sides.
  • In an electric mixer, blend the butter and sugar until light and fluffy. Mix in the egg until fully incorporated. Stir in the salt and vanilla until well blended.
  • Sift the flour and baking powder together, then stir to combine with the Caramilk chips. Press the mixture over the base of the prepared pan and bake for 18 minutes, or until lightly golden (be careful not to overbake).
  • Combine the chocolate and cream in a small saucepan over gentle heat, stirring continuously until a velvety mixture forms. Let it cool slightly, then pour it over the shortbread layer and chill in the fridge for 3 hours until firm.
  • Gently lift the slice from the pan using baking paper. Cut into pieces with a sharp knife and enjoy!

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