Oh yes. We’re doing this.
Remember last week when I told you how to make perfect vanilla shortbread? Well, this week I’m adding to perfection and showing you how to make those perfect little biscuits even better by sandwiching them together with caramel.
Making caramel is surprisingly easy. First of all, you pour a can of condensed milk into an ovenproof dish and cover it tightly with foil. Place that dish in another, bigger ovenproof dish and fill the bigger dish with water until it’s about 3/4 full.
Pop this in the oven for 90-120 minutes, topping up the water every 30 minutes. Eventually it’s deep and rich.
Stir to get rid of the lumps, and sandwich pairs of the biscuits together to get an incredibly, incredibly delicious tea time treat.
- 50 shortbread biscuits
- One can condensed milk
- Preheat oven to 220
- Pour the can of condensed milk into an ovenproof dish and cover tightly with foil
- Place this dish into bigger ovenproof dish/roasting tin. Fill the bigger tin with water, until it’s 3/4 way up the condensed milk tin
- Put everything in the oven for 90-120 minutes, checking and topping up with water every 30 minutes. When it’s rich and brown, stir until all the lumps are gone and leave to cool
- Take teaspoons of the caramel and use it to sandwich two shortbread biscuits together