RECIPE OF THE WEEK; 001

New Feature yey *claps*. Every week (on a day I am free, more than likely Friday/Saturday) I will write up a recipe of my choice and show you how to make it (with pictures or, in this case, words!) and I'll show you (my) end product! This week, I made:
CARAMEL SHORTCAKE!


INGREDIENTS:

BASE -
115g Butter
175g Plain Flour
55g Caster Sugar

FILLING/TOPPING -
175g Butter
115g Caster Sugar
3 tbsp Golden Syrup
400g Condensed Milk
200g Chocolate (I prefer to use milk, but you can use dark, or experiment with white!)

BASE.
1. Pre-heat the oven to 180°C (350°F/Gas Mark 4)
2. Grease and line a shallow square tin (I invested in throw away baking tins, don't need greased)
3. Place the butter, flour and caster sugar into a bowl and bind together with fingertips until the mix becomes mixed together and can hold in a ball without bits falling off.
4. Press the mixture into the tin and smooth down flat.
5. Bake for 20-25 minutes until golden brown!

FILLING (AND TOPPING)
1. To a medium pot add the butter, sugar, golden syrup and condensed milk and then put on the heat.
2. Heat gently on a low heat until all the sugar has dissolved then bring the mixture to the boil (watch the pot, stir ALL THE TIME and make sure it doesn't stick to the edge and the caramel will spit so be carefull!!!!) then simmer it for 6-8 minutes.
3. When the mixture is thick enough take off the heat (keep stirring!) and then pour it onto the buscuit base until it covers the base.
4. Leave to chill in the fridge until firm.
5. Melt the chocolate over a pot of boiled water (or however you melt chocolate) and then bring the base & caramel out of the fridge.
6. Pour the chocolate onto the firm caramel and spread.
7. Place the shortcake in the fridge until the chocolate has hardened!

ET VOILA!!!! you have made caramel shortcake!
(for me, some survay phoned and I had to leave my caramel for 45 seconds which resulted in it burning slightly and having slightly burnt bits in the cake :()

Next week: Peanut Butter Cookies!