John Myers
Ingredients for 1 servings:
- 120 g butter
- 50 g sugar
- 170 g flour
- ½ pack of baking powder
- 1 pinch of salt
- ½ can condensed milk
- 100 g sugar
- 50 g chocolate (milk chocolate)
- 50 chocolate (dark chocolate)
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Caramel Shortcakes
Preheat the oven to 180°C (150°C for fan-assisted baking). Grease the baking dish thoroughly. Cream the butter and sugar until light and fluffy. Sift the flour and add to the butter and sugar mixture. Stir until crumbly. Spread the batter evenly in the baking dish and bake on the middle rack for about 15-20 minutes, until golden brown. For the caramel filling, combine all ingredients in a saucepan and heat gently until the sugar has dissolved. Then stir continuously for about 5-10 minutes. Quickly spread the mixture on the prepared baking sheet and let it cool thoroughly. Melt the chocolate over a pan of simmering water at low temperature and pour it onto the cooled caramel. Before the chocolate hardens too much, score it lightly with a knife and then cut into portions. Caution! The shortcakes are very thick and should be cut into small pieces. Refrigerate for at least an hour before serving.
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