Australian Crunch, Honey Nut Squares and Millionaires Shortbread
Next was Millionaires Shortbread.
Ever since chemistry class in secondary school when I got to use a Bunsen burner to burn sugar cubes, I've had the theory that caramel was made from melted sugar.
However what I didn't realise just how bad caramel probably is for you, considering its not only sugar but a huge about of butter.
And not only is caramel got a load of butter in, so does the shortbread part of it, its been a while since I've mixed flour with butter, and the memories started coming back when mixing it together with my hands.
The caramel, didn't turn out as I had hoped, maybe if I had a smaller tray, or more mixture it could have formed a bigger layer, but instead it flatted out. Not only that, but it seemed to crystallized, which makes me think I used too much sugar.
Base Ingredients
4oz Butter
4oz caster Sugar
5oz self raising flour
Pinch of salt
Topping Ingredients
4oz Butter
4oz caster sugar
Small tin condensed milk
Directions
- Set oven to 350F or mark4.
- Cream the butter and sugar together in a bowl, then mix in the flour and salt.
- Knead this mixture into a ball.
- Press the mixture into a greased shallow tin approx 11x7 inches and bake for 20 minutes.
- For the topping, put all the topping ingredients into a saucepan and bring to the boil, stirring continuously.
- Pour the mixture over the shortbread, spreading out evenly and leave to cool.
- Cut into slices and serve
This recipe I found on some Scottish food recipe website.
And finally Corn Crispy Squares on the next page.