Caramel Shortbread
Oat shortbread, soft caramel and a chocolate icing top.
160 °C fan
You'll need
Base
- 100 g butter, or margarine
- 50 g caster sugar
- 75 g plain flour
- 75 g oats
Caramel
- 1 can condensed milk, 397 g
- 100 g butter, or margarine
- 50 g soft brown sugar
- vanilla essence, a few drops
Icing
- 50 g margarine
- 25 g cocoa powder, sieved
- 2 tbsp water
- 160 g icing sugar, sieved
Equipment
- 30 × 18 cm baking tin
- greased
Method
Base
- Preheat the oven to 160 °C (fan).
- Cream the butter and sugar together, then add the flour and oats.
- Bring together, press into the tin and bake for 15 minutes.
Caramel
- Melt the butter, condensed milk and brown sugar in a pan over a gentle heat.
- Boil for 5 minutes, stirring continuously.
- Add the vanilla and beat well.
- Pour evenly over the base and leave to cool.
Icing
- Melt the margarine in a pan, then beat in the cocoa and water.
- Add the icing sugar and beat thoroughly.
- Spread over the caramel and decorate with a fork.
- Cut into fingers once thoroughly set.