How to Cook Delicious Auntie Janes Caramel Shortcake

Auntie Janes Caramel Shortcake. Auntie Janes Caramel Shortcake James Stirling. Auntie Jane made this recipe and it was an instant success with the family, but we never got a chance to taste it so she has gave us the recepie to try for ourselves. Once base is cool, place the brown sugar and butter in a medium saucepan and melt.

Pour the caramel onto the shortbread base and leave to set for an hour in the fridge. Once set, melt the milk chocolate and pour over the caramel - melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern. Meanwhile, make the caramel by combining the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt in a medium sauce pan. You can have Auntie Janes Caramel Shortcake using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Auntie Janes Caramel Shortcake

1. You need of Shortbread Base.
2. Prepare 150 grams of Self Raising Flour.
3. It's 25 grams of Cornflour.
4. It's 1 tsp of baking powder.
5. Prepare 50 grams of Icing Sugar.
6. Prepare 150 grams of unsalted butter.
7. Prepare of Caramel.
8. It's 1 can of Condensed Milk.
9. It's 150 grams of brown sugar.
10. Prepare 150 grams of unsalted butter.
11. Prepare 1/2 tsp of salt.
12. Prepare of Chocolate topping.
13. You need 300 grams of Milk Chocolate.
14. It's 25 grams of unsalted butter.

Pour the caramel onto the shortbread base and leave to set for an hour in the fridge. Once set, melt the chocolate orange and pour over the caramel - melt the white chocolate and mix with a little orange food colouring and swirl it into the chocolate orange with the end of a cake skewer so it forms a pretty pattern or just drizzle it over. In a large heavy based saucepan, add your Dairy Free Butter, Sugar and Vegan Condensed Milk. Melt on a low-medium heat until everything is melted and dissolved.

Auntie Janes Caramel Shortcake step by step

1. Set oven at a cool heat, gas mark 1, 140°C (120°C, fan)..
2. Place ingrediants for Shortbread base in bowl and rub in butter to make a crumb mix.
3. Spread shortbread base over the base of a greased baking tray.
4. Place shortbread base in the oven for 15 minutes or until golden brown..
5. Allow base to cool, it usually takes 15 to 30 minutes to cool completely..
6. Once base is cool, place the brown sugar and butter in a medium saucepan and melt..
7. Once sugar and butter have melted add the condensed milk and boil rapidly for 2 minutes. Whisk when boiling..
8. Remove caramel from the heat and allow to cool for 5 minutes then stir in the salt..
9. Spread the caramel over the shortbread base. Then place in fridge to cool..
10. Once the caramel is cool, melt chocolate and butter. Best to do this with chocolate and butter in a bowl over a pan of boiling water..
11. Once the chocolate is melted spread it over the caramel and allow to set..
12. Once set you can cut the Caramel Shortcake into squares..

At Sweet Lady Jane we break our own eggs, peel our own apples, roll our own pastry, and squeeze our own lemons. We use the finest fair trade chocolate, the freshest butter and cream, the highest quality in-season fruit, and no preservatives. Mix the two together, and spread on top of the caramel. Sprinkle over some Maltesers, and crush a few for an affect, and then set on the side or in the fridge. Once set, cut up your pieces and enjoy!