Stand Mixers K beater
Ingredients 1 Plain flour 250 gramsCaster sugar 75 gramsButter 175 grams Ingredients 2 Butter 100 gramsMuscovado sugar 100 gramsCondensed milk 395 ml Ingredients 3 Dark chocolate 200 gramsIngredients 4 White chocolate 50 grams
Prep. (Before you begin) 1- Break up the dark chocolate.2- Break up the white chocolate.Getting started1- 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.