Day 9: Caramel Chocolate Shortbread with Helen

Hi Newfoundlander at Heart readers, I'm Helen from Eat.Enjoy.Live. When Margot asked for suggestions for her Christmas cookie countdown I just knew this one would be a winner. OK technically its a bar, but we love them just as much as cookies, right? These are sticky  gooey and oh so sweet; kind perfect in my book. Cut them up into small squares, place on a gorgeous plate, and invite people round for a festival dessert cocktail party.

Just a warning: The original recipe serves 12, but the portions were far to big, eventually I managed to make it serve 40 (they turn out like Petit-fours). They take like 3 hours to make, but are well worth it!

Caramel Chocolate Shortbread
Recipe passed down from my Grandmother


Serves - 40


Ingredients:
For Shortbread:
115g unsalted butter
175g plain flour
55g golden caster sugar

Filling and topping:
200g butter
115g golden caster sugar
3 tablespoons golden syrup
400g condensed milk
200g plain chocolate, broken into pieces


Method:
Preheat the oven to gas mark 4. Grease and line the base of a 9-inch square shallow cake tin.
Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture over the base of the prepared tin. Bake in the preheated oven for 20-25 minutes, or until golden.

Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar had dissolved. Bring to the boil and simmer for 6-8 minutes, stirring consistently, until the mixture becomes very thick. Pour the filling over the base and chill in the fridge until firm.

Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Spread the melted chocolate over the filling. Leave to set, then cut into slices.

I hope you all have a wonderful Christmas and New Year!

Caramel Brickle Thumbprints: With Dandelions and Lace

Hi everybody! I'm Amanda from Dandelions and Lace and I'm so excited to share my cookie recipe with you! My cookies are called Caramel Brickle Thumbprints and they are yummy! I think one of the best things about them is their size... they're small, so you won't feel guilty having a bunch! Plus, they are a nice break from all the chocolate overload this time of year (yes, I am a chocoholic myself, but chocolate overload can and does happen, folks!).

You will need:

2 1/4 cups flour

1/2 cup sugar

1 cup soft butter

1 tsp. baking powder
1 egg
1/2 tsp. vanilla
3/4 cup toffee baking chips

20 caramel squares
1/4 cup half and half

Start by mixing the flour, sugar, egg, butter and baking powder into a dough.

Add your toffee bits and mix. You may have to use your hands to knead them in completely.

Roll dough into 1 inch balls and place a couple inches apart on the cookie sheet. Then make an indention in the center of each cookie with your thumb.

Pop them in the oven at 350 degrees F for 11-14 minutes or until lightly browned.

Then melt the caramels with the half and half and mix. Pour a bit of the caramel mixture into the crater of each litle cookie. Enjoy!

I think I was able to make 60 or 65 cookies from this recipe, so it makes a lot if you keep them on the small side.

Caramel Brickle Thumbprints

Ingredients:

2 1/4 cups flour
1/2 cup sugar
1 cup soft butter
1 tsp. baking powder
1 egg
1/2 tsp. vanilla
3/4 cup toffee baking chips

20 caramel squares
1/4 cup half and half

Beat sugar, butter, vanilla and egg until light and fluffy. Add flour and baking powder.  Stir until smooth.  Add toffee chips and knead to blend.  Refrigerate for 30 minutes. Shape into 1-inch balls.  Place 2 inches apart on cookie sheet. With thumb, make imprint on center of cookie. Bake at 350 degrees F for 11-14 minutes or until lightly browned around edges and set. Immediately remove from cookie sheet and cool.   Melt 20 caramels and 1/4 cup half & half & stir until smooth. Spoon on top of cookie.

Thank you so much, Margot, for having me on your beautiful blog!

Wishing you and all your readers a wonderful holiday season! :)

Amanda

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Thanks Amanda for your delicious recipe! That is one I will for sure have to try :) If you'd like to know a little more about Amanda please visit the Bio Page. And for previous recipes check the Cookie Countdown Page!