Following our beautiful Pride week bakes, we are very pleased to announce that our winner is….. @BecsBakes with her beautiful Rainbow Caramel Shortbread!
Becky has been so lovely and has shared her recipe with us – have a try, and celebrate that love is love 🙂
Rainbow Caramel Shortbread
Makes enough for a 29x18cm shallow baking tin
75g caster sugar
265g plain flour
50g caster sugar
2 tblspn golden syrup
1 x 196g can condensed milk
200g white chocolate
hundreds and thousands
sugar coated chocolate beans
Grease and line with parchment paper a 29x 18 cm shallow baking tin.
Preheat the oven to 180C (fan).
To make the base
Cream the butter and sugar together until light and fluffy
Add the flour and combine gently until the mixture binds together.
Turn onto a lightly floured surface and knead gently to form a smooth dough.
Roll or press gently into a shape roughly the same as the tin then put into the tin.
It may break as you transfer it but don’t worry just press into the base of the tin making it as level as possible getting into the corners.
Prick all over with a fork and bake for 25- 30 mins until very light golden brown.
Remove from the oven but leave in the tin to cool completely.
To make the caramel filling.
Place all the ingredients in a heavy bottomed pan
Place over a gentle heat and stir until dissolved.
Bring to a gentle boil for 5-10 mins, stirring continuously, making sure you get all the sticky bits at the bottom.
Don’t worry if you get some dark brown bits at the base of the pan just keeping stirring.
Cook until a lovely golden brown and thickened.
Cool slightly then pour over the shortbread base.
Smooth all over with a warm pallet knife., and allow to cool completely.
Melt the white chocolate over a bain marie or in short bursts in the microwave.
In 5 small bowls add about 1 tablespoon each of the melted white chocolate.
Add your choice of food colouring to each bowl, I use Sugarflair pastes as you only need to add a little which reduces the risks of the chocolate seizing or thickening too much. I used orange, pink, green, blue and yellow.
Transfer each colour into a separate disposable piping bag.
Cover the cooled caramel filling with the remaining white chocolate, tap the tin gently on the worktop to even the chocolate out over the top.
Snip a little off the end of the disposable bags and drizzle each colour randomly over the top, alternating the colours a couple of times to get an even but random pattern. Cut through the pattern gently with a cocktail stick to marble the colours together.
Finish with a sprinkle of hundreds and thousands and the coloured chocolate beans.
Allow to cool completely – finish off in the fridge if you can’t wait any longer to eat them!
Cut into squares with a warmed sharp knife.
Devour at a great pace!!!
Great recipe Becky, we can’t wait to make this (and dive our face in it).
Remember to vote for your best bits from Wimbledon Week… and join us for our European week this week.
Laura and Dominique xxx