Carole’s Caramel Shortbread

Carole's Caramel Shortbread
  • 16 servings
  • 30 minutes to prepare
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  • For the shortbread
  • 225g plain flour
  • 175g Booths salted butter
  • 75g sugar
  • For the caramel
  • 150g Booths salted butter
  • 1 can of condensed milk
  • 100g golden syrup
  • To decorate
  • 400g milk chocolate
  • ~Edible gold glitter to decorate



  1. Pre-heat the oven to 180°C/ 160°C fan/ gas mark 4.
  2. To make the shortbread, mix the plain flour, butter and sugar together. Press evenly into a rectangualr lined baking tray and bake in the oven for 20 minutes. Leave to cool.
  3. To make the caramel, place the butter, condensed milk and golden syrup into a pan and simmer for 15 minutes.
  4. Place the caramel onto the shortbread and leave to set in the fridge.
  5. Once the caramel has set, melt the chocolate in a microwave for two minutes. Spread over the top of the caramel shortbread then decorate with edible gold glitter.
  6. Leave to set, then cut up into squares.