Oh my, what can I say about this one. I’ve been dreaming of this recipe for ages but wanted to save it for you until Christmas. So the 1st December seems fine. Trust me when I say it’s probably going to be one of the most delicious things you’ve ever eaten. The orange gives it a delightful fragrance and a real festive feel.
Shortbread, gooey caramel, rich chocolate orange. Serve it with a cup of tea and it’s heaven on earth. If you’re a millionaire’s shortbread fan and let’s face it who isn’t, you’re going to be in your element.
50g caster sugar
Few drops of water to mix
For the caramel
1/2 can of caramel – I used Carnation
1 Terry’s chocolate orange
Pre heat oven to 160c / 140c fan
Grease and line a square tin. You could use an 8″ round cake tin but you will have triangles instead of squares.
Make sure your greaseproof paper overhangs slightly so you can ease out the shortbread.
Cream together your butter and sugar in a large mixing bowl.
Now add your plain flour and cornflour bit by bit. I do this in about four stages so it’s easier to mix into the butter and sugar and doesn’t puff all over the kitchen.
Knead the mixture to bring it together into a ball and press it into your tin. Level off with a palette knife and prick with a fork around the edges.
Bake in the centre of the oven for 55 minutes. Slightly before the baking time is up ( about 5 mins before) gently press on the centre of the shortbread to check that it’s crisp. If not allow it to bake for another 5 mins.
Remove from oven and allow to cool in the tin for 10 minutes or so.
Now pour over your caramel and allow to set in the fridge for at least an hour.
Melt your chocolate in short bursts in the microwave or in a basin over a saucepan on the stove. It won’t hurt if you have a sneaky slice before you melt it. Stir so it’s lovely and smooth and pour over the top of your caramel.
Pop back in the fridge for at least 2 hours. I did mine overnight.
Remove from tin and chop into squares with a sharp knife.
Have yourself a piece with a cup of tea.