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