Rain again. The kind that clings to the windows like it’s got nowhere else to be. I wasn’t meant to be baking, but the house was still and I had a tin of condensed milk whispering at me from the cupboard. Shortbread felt like a good excuse to put the kettle on and stay warm.
I always think of shortbread as a kind of therapy. Butter, flour, sugar,stirred together with whatever ache you’re holding. We used to bake it when hearts were heavy. My daughter and I. That ritual stayed, even now when it’s just me and the rain.
Her Method, Softly Told
Nigella’s version is wonderfully indulgent, as she does. A crumbly shortbread base—classic, barely sweet, all about the butter. Then the caramel: golden syrup, sugar, and that glorious tin of condensed milk, boiled just long enough to turn deep and fudgy. She finishes with a blanket of melted milk chocolate, smooth and glossy.
Everything in its place. Everything polished.
What I Did Differently
I didn’t line the tin properly,lazy. Used the butter I had, which was slightly salted. I know. But it gave it bite.
Also stirred the caramel too long. It went fudgy instead of runny. But that’s how we liked it, back when we called it “emergency fudge slice.”
The chocolate? I only had a mix of dark and milk—leftover Easter bits, if I’m honest. I melted them all together and hoped for the best.
The Result (Honestly?)
It stuck to the parchment. Cracked when I cut it.
The caramel was thicker than it should be. Less silky, more stubborn.
But it tasted like home. Like old heartbreak and new beginnings. Like the way the house smelled after we baked it in winter, wrapped in jumpers and quiet.
I kept nibbling the corners all afternoon. Couldn’t help it.
How To Make Caramel Shortbread (Clara Style)
- Warm the Kitchen First: Set the oven to 180°C (160°C fan) or 350°F. Let the warmth ease into the house. Line a 9” square tin with parchment, or forget and regret it like I did.
- Make the Shortbread Base: Rub together 150g of soft butter, 55g caster sugar, and 225g plain flour in a big bowl until it looks like breadcrumbs. Press it into your tin. Make it even if you can. If not—rustic. Bake for 25 minutes or so, until the edges whisper golden.
- Caramel Time: Melt 180g butter, 80g sugar, 40g golden syrup, and a full tin (397g) of condensed milk in a heavy pan. Keep it low. Stir until it all becomes friends. Then bring it to a bubble. Stir like it’s your job. Stir like the day depends on it. After 5–6 minutes, it should look thick and toffee-coloured. Take it off the heat. Stir a bit more. Pour it gently over the cooled shortbread. Breathe.
- Add the Chocolate Top: Melt about 200g of whatever chocolate you have. Smooth it over the cooled caramel. Don’t fuss too much. Let it set at room temp—if you can resist.
Gentle Kitchen Wisdo
- Don’t wander off while the caramel cooks. It’s needy.
- If the chocolate breaks as you slice,just say it’s homemade.
- Add sea salt if you’re bold. Or if the week’s been rough.
- Use a hot knife to cut cleanly. Or a blunt one and no patience.
Fridge, Freezer & the Rest
- Room temp is best. Keeps the chocolate from sweating.
- Store in a tin with parchment between layers. It’ll last a few days,if no one finds it.
- Freezes well too, though I rarely manage to save any.
Closing Thought
Not perfect,but it tasted like care.
Try More Nigella Lawson Recipes:
- Nigella Millionaires Shortbread
- Nigella Chocolate Chip Shortbread Recipe
- Nigella Creme Caramel Recipe
Nigella Caramel Shortbread Recipe
Description
This caramel shortbread begins with a tender, buttery base that melts just slightly at the edges. It’s topped with a thick, golden caramel that clings like memory, then finished with smooth milk chocolate that snaps when you slice it. Sweet, familiar, and quietly indulgent—like something you’d make on a slow afternoon when the house is too quiet.
Ingredients
For the Shortbread:
For the Caramel:
For the Topping:
Instructions
- Bake the Shortbread: Rub butter, sugar, and flour together until crumbly. Press into a lined 9” square tin and bake at 180°C (160°C fan) for 25 mins. Let cool.
- Make the Caramel Layer: In a saucepan, gently melt butter, sugar, syrup, and condensed milk. Stir constantly over low heat until smooth, then increase to a boil, stirring all the while. After about 6 minutes, it should be thick and golden. Pour over the shortbread. Cool for at least an hour.
- Melt and Add the Chocolate: Melt chocolate gently. Spread over cooled caramel. Let it set completely at room temp. Slice with care,or don’t.
Notes
- Don’t wander off while the caramel cooks. It’s needy.
- If the chocolate breaks as you slice,just say it’s homemade.
- Add sea salt if you’re bold. Or if the week’s been rough.
- Use a hot knife to cut cleanly. Or a blunt one and no patience.