Saturday, 18 January 2014

Chocolate and Salted Caramel Traybake


 For a charity bake sale in school...








You'll need to line a 20cm square cake tin with parchment paper.



For the base
125g butter, softened
2 tbsp caster sugar
1 1/2 cups flour

Using an electric mixer, cream butter and sugar until light fluffy.
Add the flour and stir until mixture is well combined.
Roll out to a square, press evenly into the prepared tin and prick well.
Bake for 25-30 minutes in a 180C oven.






Salted Caramel Filling
80g butter
1 tsp sea salt
2 tbsp caster sugar
2 tbsp golden syrup
1 cup condensed milk



Place the ingredients in a saucepan and  stir until dissolved.
Bring slowly to the boil, stirring for 7- 10 minutes.
Cool slightly, then spread over the biscuit base and leave to set and cool completely.





Chocolate Topping
150g dark chocolate
20g butter





Melt the chocolate with butter over a very low heat.
Spread over the caramel.
Leave to set.
Cut into squares or fingers.













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