Caramel Shortbread
Makes 1x18x30″ tray.
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Uploaded by Freya Mowbray
Skill Level
Intermediate
Baking ingredients
- 1500 g Plain Flour (Shortbread Base)
- 1000 g Butter (Shortbread Base)
- 500 g Caster Sugar (Shortbread Base)
- 1500 g Shortbread Base
- 2000 g Renshaw Luxury Caramel
- 1500 g Dark Bakers Compound
Decorating ingredients
Renshaw products used
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Instructions
Shortbread Method:
Step 1
Place the flour, butter and caster sugar into a mixing bowl with a beater and mix on slow speed to form a pastry
Assembly:
Step 2
Pin out shortbread to approx. 5 mm thickness.
Step 3
Line the baking tray.
Step 4
Bake until golden, allow to cool.
Step 5
Heat the Renshaw Luxury Caramel to 45ºC and spread onto the shortbread and allow to cool.
Step 6
Melt the dark bakers compound to 45ºC, pour onto the Renshaw Luxury Caramel and allow to set.
Step 7
Cut into pieces.
