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    Sunday, October 04, 2015

    Lyle's Caramel Chocolate Shortcake Recipe

      Lyle's Caramel Chocolate Shortcake Recipe

    For the filling:

        125g butter,50g Tate & Lyle® Caster Sugar
        2 tbsp Lyle's Golden Syrup®
        150ml condensed milk
    For the base:

        125g butter,50g caster sugar
        175g plain flour, sieved

    For the topping:

    150g dark chocolate

    Lyle's Caramel Chocolate Shortcake Recipe

    1. Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.

    2. Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven and leave to cool in the tin.

    3. Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set.

    4. For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel. Leave in the fridge until set.

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    Item Reviewed: Lyle's Caramel Chocolate Shortcake Recipe Rating: 5 Reviewed By: Mrs. Chef
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