Wellington Square - Chocolate |
| Name: |
Karen Sleigh |
| Base: |
Fort Hood |
| Recipe: |
Shortbread:
7 tablespoons butter
3 tablespoons sugar
1/2 cup cornflour, sifted
3/4 cup plain flour, sifted
Caramel filling:
9 tablespoons butter
1/2 cup brown sugar
2 tablespoons honey
14 oz can sweetened condensed milk
1 teaspoon vanilla essence
Chocolate topping:
7 oz plain chocolate
Preheat oven to 350 degrees.
To make base, place the butter and sugar in a bowl and beat until light and fluffy. Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly. Press into a greased 7 x 11 cake pan and bake for 25 minutes or until firm. (9 x 9 pan, 35 minutes)
To make the filling, place butter, brown sugar and honey in a saucepan and cook over medium heat, stirring constantly until the sugar melts and the ingredients are combined.
Bring to boil and simmer for 7 minutes. Beat in the sweetened condensed milk and vanilla. Pour filling over the base and bake for 20 minutes longer. (9 x9 pan, 25 minutes)Set aside to cool completely.
Melt chocolate and spread over the filling, set aside until firm. Cut into squares and enjoy! |
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