Caramel Shortcake Recipe
How to make Scottish toffee caramel shortcake with this list of ingredients recipe instructions and photograph of what is nicknamed Millionaires Shortbread
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This toffee caramel shortcake recipe is a very old, but delicious family treat, so please excuse the ounces. It is also known as Millionaire's shortbread.
Ingredients:
8oz margarine
2oz caster sugar
8oz plain flour
2 tablespoons of golden syrup
small tin of condensed milk
4oz cooking chocolate
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The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
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The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.
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1. Cream the caster sugar with half of the margarine and then add the flour.
2. Knead as you would for shortbread then roll out and bake in a swiss roll tin at 180C until slightly brown.
3. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and continue boiling for about five minutes stirring continously. Then spread the caramel mixture over the shortbread base.
4. Melt the chocolate and pour it over the toffee mixture.
5. Allow to cool and then cut into pieces.
6. Store in the fridge or an airtight container for about five days, though they never last that long in our house and are all eaten the same day!
See our Shortbread page for a traditional recipe.
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Toffee Shortcake Recipe
Ingredients:
8oz margarine
2oz caster sugar
8oz plain flour
2 tablespoons of golden syrup
small tin of condensed milk
4oz cooking chocolate
Follow us on Twitter, Facebook, and Instagram.
The North-East of Scotland skies are under attack from an enemy jet. It is spilling a strange yellow smoke. Minutes later, people start killing each other.
Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.
Along the way, he pairs up with fellow survivor Imogen. But she enjoys killing the living dead far too much. Will she kill Jason in her blood thirst? Or will she hinder his journey through this zombie filled dystopian landscape to find his pregnant wife?
The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.
Download Now.
Buy the Paperback.
The 44 Scotland Street Cookbook recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena.
Buy Now.
How To Make Caramel Shortcake
1. Cream the caster sugar with half of the margarine and then add the flour.
2. Knead as you would for shortbread then roll out and bake in a swiss roll tin at 180C until slightly brown.
3. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and continue boiling for about five minutes stirring continously. Then spread the caramel mixture over the shortbread base.
4. Melt the chocolate and pour it over the toffee mixture.
5. Allow to cool and then cut into pieces.
6. Store in the fridge or an airtight container for about five days, though they never last that long in our house and are all eaten the same day!
See our Shortbread page for a traditional recipe.
If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:
Tweet
An army veteran moves his family back to Scotland, but his nightmare neighbour starts a battle of wits with him. Who will win this One Last War?
Buy this latest novel by Scottish author C.G. Buswell on Kindle or Paperback.
Advertise on Scottish Recipes Website Facebook and Twitter Pages from just £25.
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