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Hey folks! Today I made a batch of delicious caramel shortcake :) I make this quite often…but just realised that I’d never filmed it before :) You could make this salted caramel by adding a teaspoon of sea salt to the caramel. Hope you love it as much as we do!

Everything I used will be listed below.

-Cheryl x

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Makes 9 good sized fingers (my tin was 7 x 11 inches or 18 x 28 cm)

Shopping list:

For the shortcake -
75g (2.6oz) White sugar (I used caster sugar, but ordinary white sugar would do)
225g (7.9oz) Plain or all purpose flour - sieved
150g (5.2oz) Unsalted butter - make sure it’s at room temperature and not from the fridge!

For the caramel -
2 Tablespoons Golden syrup or light corn syrup
400g (14 oz) Condensed milk
100g (3.5 oz) Butter - salted or unsalted, it’s up to you.
100g (3.5 oz) Soft brown sugar

And a drizzle of melted milk chocolate for the top - I used milk chocolate

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