Samsung Food
Log in
Use App
โ€ฆ
Log in
Roseanne Boyle
By Roseanne Boyle

Chocolate Shortbread

Updated at: Thu, 17 Aug 2023 12:46:23 GMT

Nutrition balance score

Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
34
High

Nutrition per serving

Calories392.8 kcal (20%)
Total Fat23.2 g (33%)
Carbs52 g (20%)
Sugars36 g (40%)
Protein3.6 g (7%)
Sodium184.2 mg (9%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
For biscuit base: Put butter, sugar and both types of flour into a large bowl. Use fingertips to quickly rub the butter into the other ingredients until the mixture looks really crumbly. Press the mixture into a cake tin (no need to line) and use a spatula to even out the surface. Bake for 20 minutes at 150ยฐC then cool in the tin on a wire rack.
Step 2
For caramel: Put margarine, sugar, syrup and milk in a 2 litre jug. Cook uncovered on full power for 5 minutes or until the mixture leaves the sides of the jug. Stir frequently during cooking and take care because it boils high in the jug. Pour over the cooled shortbread and leave to cool.
Step 3
Topping: Break chocolate into a 600ml jug. Cook uncovered on full power for 3 minutes, or until melted. Stir well and spread over toffee. Allow to cool. Turn onto board and cut into small pieces.

Notes

1 liked
0 disliked
There are no notes yet. Be the first to share your experience!