Mom's shortbread with caramel and chocolate

Mamma's shortbread with caramel and chocolate is a delicious dessert cake from Scotland.


160 g butter, tempered

70 g sugar

1/2 vanilla bean (the seeds) ev. 1 teaspoon vanilla sugar

190 g mel

1/2 teaspoon baking powder

1 pinch of salt

Dress a form of approx. 22 x 22 cm with baking paper. Whisk butter and sugar lightly and fluffily. Add flour, baking powder and salt and mix quickly to a fluffy dough. Spread the dough evenly across the form. Bake in the middle of the oven at 200 degrees for 15 min. until it has acquired some color.

Caramel filling:

1 can sweetened condensed milk (approx. 400 g)

100 g diced butter

2 tbsp syrup

50 g sugar

1 pinch of salt

Mix everything in a saucepan, bring to a boil over medium heat and simmer while stirring constantly for 5 min. It should thicken and become light golden. Pour the caramel over the bottom and continue to cook for 10 min. at 175 degrees.


200 g chocolate (dark or milk chocolate)

1 tablespoon coconut oil or neutral oil

Chop the chocolate and melt it together with fat / oil over a water bath. Spread the chocolate evenly over the caramel.

Mom's shortbread with caramel and chocolate
Mom's shortbread with caramel and chocolate

Leave mum's shortbread with caramel and chocolate cold in mine. 3 hours before serving. Cut up in a grid pattern.


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