Carole's Caramel Shortbread | Booths Supermarket
METHOD Pre-heat the oven to 180°C/ 160°C fan/ gas mark 4. To make the shortbread, mix the plain flour, butter and sugar together. Press evenly into a
Ingredients
- 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
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