Never mind flowers and forget about going out for dinner, with Valentine’s Day tomorrow, get baking for your sweetheart with this Chocolate Caramel Shortbread.
This recipe makes plenty to devour – and share – but it’s so good that your biggest problem will be not eating the entire thing today. Perfect with a cup of tea and a love mug!
PS If you have to buy a Valentine’s gift, then some first class Irish-made chocolates will go down a treat: my pick are Benoit Lorge’s truffles, definitely the best chocolates available in Ireland.
Chocolate Caramel Shortbread
Base and topping
Plain flour – 315g
Cocoa – 35g
Butter – 225g
Caster sugar – 110g
Walnuts – 25g, chopped
Butter – 110g
Golden syrup – 2 tablespoons
Condensed milk – 1 x 397g tin
Preheat the oven to 180°C (170°C fanbake). Line a 25cm x 38cm x 4cm Swiss roll tin with greaseproof paper.
Process or rub the flour, butter and caster sugar together until the mixture resembles breadcrumbs. Reserve 200g for the topping, wrap it in cling film and store it in the fridge. Press the rest of the base evenly into the tin and chill while making the filling.
Place the butter, golden syrup and condensed milk into a heavy based saucepan over a gentle heat. Stir constantly until melted then take off the heat and allow to cool to room temperature.
Crumble the topping mixture into a bowl and mix with the chopped walnuts. Spread the caramel over the base then sprinkle with the topping.
Bake in the preheated oven for 25-30 minutes. Cut into squares while still warm and remove from tin when cold.
Makes 30 small squares.