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Zubereitung
- Shortbread
Cream together the butter and sugar, beating very well. Sift together the flour, cornflour and baking powder and beat into the butter and sugar.
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm (1 to 2 in) deep and smooth even. Bake in a preheated oven, 180°C (350 F) for 20 minutes (or until golden brown).
Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
- Caramel
Put all the ingredients for the caramel - except the vanilla - into a saucepan. Over a moderate heat, stir until the butter has melted and the sugar dissolved completely.
Then bring the mixture to the boil and boil for 5 to 7 minutes. Take the pan off the heat, stir in the vanilla and continue stirring for 2-3 minutes to cool it slightly. Then pour it over the shortbread. Leave to cool completely.
- To finish, melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer. When it is cool, mark into squares with a sharp knife (makes 12 - 16). Store in airtight container.
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