+ waiting

Ingredients for Sally's Short-lived Shortbread



Currently displaying quantities in US Imperial Measurements
How to Cook Sally's Short-lived Shortbread
- To make the base, use your hands to cream the butter and sugar together in a mixing bowl until it's light and fluffy. Sift the flour into the bowl and fold into the creamed mixture until everything is well mixed. Use a little extra butter to grease an 8" x 12" (20cm x 30cm) Swiss roll tin (you can use a CLEAN baking tray). Press the mixture evenly into the base of the tin and bake in the centre of a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for for about 12 minutes until golden.
- Meanwhile, to make the filling, place the condensed milk, butter, sugar and syrup into a saucepan and bring to a gentle boil, stirring all the time. Reduce the heat so the mixture simmers for 5-10 minutes, stirring continuously and vigorously (bits of caramel will stick to the pan but come away easily and dissolve when moved by the motion of the spoon). Once the sugar has dissolved and the mixture has turned a light caramel colour, remove the pan from the heat and spread the filling all over the cooked base. Leave to cool.
- Break the chocolate into small pieces and place in a bowl set over a saucepan of simmering water (make sure the base of the bowl does not actually touch the water). Stir until the chocolate is completely melted and then spread it over the cooled caramel. Leave to set for at least 2 hours then cut into 12 fingers and keep them in the fridge. Then make some more because what was in the fridge will have already disappeared!

Get your butter out of the fridge early so that it's already soft when you need to use it. You don't need to warm it because, as my sainted mother always used to say "The heat of your hands is enough". (You can use margarine if you prefer)
Reviews of Sally's Short-lived Shortbread
![]() The true is I didn't get a piece, Uncle G ate them all!!! They are delicious though. SallyN (1 review) |
What To Eat Tonight

Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.

Oh those French! But it's not for nothing that French Cuisine has travelled right across the globe and back. Their recipes can be sublime.

Who doesn't like Chinese food? I've yet to meet anyone who doesn't just love the fusion of flavours, colours and ideas.
Other Baking Recipes

These scones get their light flaky texture from the butter that is layered into the dough. An absolute delight with a cup of tea on a summer afternoon

Rocky Road seems to be a 'modern' name given to a home make crunchy chocolate "cake" that my mother used to make when we were kids.

A well known Scottish export, shortbread biscuits are sweet and yummy! This recipe is to make round ones, but you can soon adapt it to make fingers.