| Serves: 16 people | Recipe course: Petit fors | Total time (min.): 40 | Complexity (1 to 3): 3 |
Stand Mixers
K beater
Ingredients 1
Plain flour 250 grams
Caster sugar 75 grams
Butter 175 grams
Ingredients 2
Butter 100 grams
Muscovado sugar 100 grams
Condensed milk 395 ml
Ingredients 3
Dark chocolate 200 grams
Ingredients 4
White chocolate 50 grams
Prep. (Before you begin)
1- Break up the dark chocolate.
2- Break up the white chocolate.
Getting started
1- Fit the K beater to the machine.
2- Pre heat the oven to 180ºC.
3- Line the square tin with parchment paper.
Stage 1
1- Add Ingredients 1 (flour, sugar, butter) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 5 for 2 minutes.
4- Press the shortbread mixture into the base of the tin and level.
5- Bake for 20 minutes at 180ºC.
6- Leave to cool.
Stage 2
1- Add the first 2 items of Ingredients 2 (butter, sugar) to the large saucepan.
2- Heat over a medium heat, stirring often until the mixture has come together.
3- Add the rest of Ingredients 2 (condensed milk) to the saucepan.
4- Bring to the boil, stirring constantly. Ensure you scrape along the bottom of the pan while stirring so no mixture sticks and burns.
5- Lower the heat.
6- Simmer for 2 minutes, while stirring.
7- Remove from the heat and let cool, stirring occasionally.
8- Once the caramel is cool, poor onto the shortbread and level.
9- Place the square tin in the fridge.
10- Leave to cool.
Stage 3
1- Add Ingredients 3 (dark chocolate) into a small glass bowl.
2- Heat until melted.
3- Let cool slightly.
4- Pour onto the caramel and level.
Stage 4
1- Add Ingredients 4 (white chocolate) into a small glass bowl.
2- Heat until melted.
3- Transfer the white chocolate into the piping bag.
4- Pipe the white chocolate over the dark chocolate.
5- Let cool.
6- Cut into squares.
7- Serve.
