| Comment | It's just a traditional/basic shortbread on the bottom, then a tin of Carnation caramel on top with chocolate sprinkles. For the caramel you can either try to cook out condensed milk (which is a bit of a faff) or they sell it already done.
Brilliant shortbread recipe below from an old-school Glasgow home economics teacher.
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Ingredients:
* 125g icing sugar
* 250g butter
* 200g plain flour
* 175g cornflour
* Caster sugar for dredging
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Method:
1. Turn oven on to 120C or gas mark 2
2. Grease a medium sized baking tray
3. Sieve the flour and cornflour together in a bowl
4. In another bowl, cream the icing sugar and butter until light and fluffy
5. Gradually add the flour mixture to the butter mixture - a few spoonfuls at a time (do not add the next spoonfuls until the previous have been fully absorbed)
6. Eventually you may need to get your hands in to bring it together - do not leave anything behind in the bowl
7. Turn out into the baking tray - don't worry if it's crumbly
8. Press down with your fist to fill the tray and then smooth with the back of a metal spoon
9. For shortbread fingers, score into fingers. Otherwise ensure to prick the mixture with a fork to prevent rising |
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