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Chocolate Orange Caramel Shortcake

Recipe

Delciouisly decadent, this recipe makes the perfect wee treat.

Serves: 16 people   |   Prep time: 60 mins   |   Cooking time: 30 mins

Scottish   |   Dessert   |    Kirsten's Recipe

  

Ingredients

For the Chocolate Shortbread Base:

  • 170g Plain flour
  • 50g Caster sugar
  • 120g Salted butter
  • 25g Cocoa Powder
  • 1 Orange (zested)
  • 100g Orange Bubbly bar
  • 120g Milk chocolate buttons

For the Orange Caramel:

  • 50ml Double cream
  • 225g Light brown sugar
  • 100g Salted butter
  • 30ml Golden syrup
  • Juce from 1 orange
  • Zest of 3 Oranges
  • 0.5tsp Mixed spice

  

Method

For the Chocolate Shortbread Base:

  1. Preheat oven to 160°F.
  2. Put the flour, sugar and cocoa in a large bowl and mix well.
  3. Cube the butter and add to the bowl.
  4. Crumb the butter through the mix until it is evenly incorporated.
  5. Add the vanilla, orange zest and a tbsp of cold water.  
  6. Roll the dough on a layer of greaseproof paper onto a baking sheet and bake for 20 mins.
  7. Allow to cool.
  8. Smother in caramel and chill.
  9. Melt 120g chocolate orange chocolate and pour over caramel.
  10. Chill then cut into portions.

For the Orange Caramel:

  1. Add orange juice and mixed spice to brown sugar.
  2. Gently heat butter and add the sugar/orange/spice mixture and ensure sugar has dissolved.
  3. Add the golden syrup and double cream then increase the heat while stirring.
  4. Reduce heat to a simmer, add zest and continue to cook until the sauce begins to thicken and appear like a thicker caramel and there is a visible gloss.
  5. Allow to cool down.