This easy and delicious caramel shortbread recipe by Nigella is the perfect treat for any occasion. With a buttery shortbread base, creamy caramel filling, and smooth chocolate topping, it’s simple to make and always a crowd-pleaser. You can easily adjust the ingredients to suit your taste for a sweet, indulgent snack!
Ingredients Needed:
- Shortbread
- 150g unsalted butter
- 55g caster sugar
- 225g plain flour (all-purpose flour)
Caramel:
- 180g butter
- 80g caster sugar
- 40g golden syrup
- 397g condensed milk
Topping:
- 200g milk cooking chocolate
How To Make Caramel Shortbread?
- Preheat oven and prepare tin: Preheat oven to 180°C (160°C fan) / 350°F, and line a 9” square tin with baking parchment.
- Make the shortbread: Combine 150g / 5.3 oz butter, 55g / 1/4 cup caster sugar, and 225g / 1 3/4 cups plain flour in a large bowl. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs, then press the mixture into the tin and level with a spatula.
- Bake the shortbread: Bake for 25 minutes until the edges just start to color. Set aside to cool.
- Prepare caramel: In a large, heavy-based pan, combine 180g / 3/4 cup butter, 80g / 1/3 cup caster sugar, 40g / 2 tbsp golden syrup, and 397g / 14 oz condensed milk. Melt on low heat, then increase heat, boiling vigorously while stirring continuously for 6 minutes until the caramel becomes a fudgy caramel color. Remove from heat and whisk for another minute.
- Pour caramel: Pour caramel carefully over the cooled shortbread base and level. Set aside to cool for at least 1 hour.
- Melt chocolate: Melt 200g / 7 oz chocolate in a heatproof bowl over simmering water, or microwave in 30-second bursts until smooth. Pour over the set caramel, spreading evenly.
- 7Set and slice: Let cool completely before slicing into 16 squares. For clean slices, avoid refrigerating.
Recipe Tips:
- Don’t Overmix the Dough: When you mix the dough for the shortbread, only mix it until it comes together. Overmixing can make it too hard.
- Stir the Caramel Constantly: Always stir the caramel while it cooks to stop it from burning. It can burn quickly, so be careful.
- Let Each Layer Cool: Let each layer cool before adding the next one. This stops them from mixing together and helps them set well.
- Use a Sharp Knife to Cut: After the caramel shortbread has cooled, use a sharp knife to cut it into squares. This will give you nice, clean pieces.
How To Store Leftovers?
- Refrigerate: Let the caramel shortbread cool completely to room temperature, then store it in an airtight container in the fridge for up to 1 week.
- Freeze: Once cooled, wrap the shortbread in plastic wrap or foil, then place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw it in the fridge overnight or at room temperature before serving.
Nutrition Facts:
- Calories: 553 kcal
- Total Fat: 34g
- Saturated Fat: 22g
- Cholesterol: 0mg
- Sodium: 160mg
- Carbohydrates: 56g
- Fiber: 0g
- Sugars: 37g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Millionaires Shortbread
- Nigella Chocolate Chip Shortbread Recipe
- Nigella Creme Caramel Recipe
Nigella Caramel Shortbread Recipe
Description
This easy and delicious caramel shortbread recipe by Nigella is the perfect treat for any occasion. With a buttery shortbread base, creamy caramel filling, and smooth chocolate topping, it’s simple to make and always a crowd-pleaser. You can easily adjust the ingredients to suit your taste for a sweet, indulgent snack!
Ingredients
Caramel:
Topping:
Instructions
- Preheat oven and prepare tin: Preheat oven to 180°C (160°C fan) / 350°F, and line a 9” square tin with baking parchment.
- Make the shortbread: Combine 150g / 5.3 oz butter, 55g / 1/4 cup caster sugar, and 225g / 1 3/4 cups plain flour in a large bowl. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs, then press the mixture into the tin and level with a spatula.
- Bake the shortbread: Bake for 25 minutes until the edges just start to color. Set aside to cool.
- Prepare caramel: In a large, heavy-based pan, combine 180g / 3/4 cup butter, 80g / 1/3 cup caster sugar, 40g / 2 tbsp golden syrup, and 397g / 14 oz condensed milk. Melt on low heat, then increase heat, boiling vigorously while stirring continuously for 6 minutes until the caramel becomes a fudgy caramel color. Remove from heat and whisk for another minute.
- Pour caramel: Pour caramel carefully over the cooled shortbread base and level. Set aside to cool for at least 1 hour.
- Melt chocolate: Melt 200g / 7 oz chocolate in a heatproof bowl over simmering water, or microwave in 30-second bursts until smooth. Pour over the set caramel, spreading evenly.
- Prepare caramel: In a large, heavy-based pan, combine 180g / 3/4 cup butter, 80g / 1/3 cup caster sugar, 40g / 2 tbsp golden syrup, and 397g / 14 oz condensed milk. Melt on low heat, then increase heat, boiling vigorously while stirring continuously for 6 minutes until the caramel becomes a fudgy caramel color. Remove from heat and whisk for another minute.
- Pour caramel: Pour caramel carefully over the cooled shortbread base and level. Set aside to cool for at least 1 hour.
- Melt chocolate: Melt 200g / 7 oz chocolate in a heatproof bowl over simmering water, or microwave in 30-second bursts until smooth. Pour over the set caramel, spreading evenly.
- 7Set and slice: Let cool completely before slicing into 16 squares. For clean slices, avoid refrigerating.
Notes
- Don’t Overmix the Dough: When you mix the dough for the shortbread, only mix it until it comes together. Overmixing can make it too hard.
- Stir the Caramel Constantly: Always stir the caramel while it cooks to stop it from burning. It can burn quickly, so be careful.
- Let Each Layer Cool: Let each layer cool before adding the next one. This stops them from mixing and helps them set well.
- Use a Sharp Knife to Cut: After the caramel shortbread has cooled, use a sharp knife to cut it into squares. This will give you nice, clean pieces.
Nigella Caramel Shortbread Recipe