Lyle’s® Caramel Chocolate Shortcake

Lyle’s® Caramel Chocolate Shortcake is a delightful dessert that combines the indulgent flavors of caramel and chocolate with a buttery shortbread base. This irresistible treat is perfect for those with a sweet tooth and a love for rich and decadent desserts.

The recipe begins by preparing the buttery shortbread base. Creaming together the butter and sugar creates a light and fluffy texture, which is then mixed with flour to form a smooth dough. This dough is pressed into a square tin and baked until golden, resulting in a deliciously crisp and crumbly base.

Next comes the luscious caramel filling. Lyle’s Golden Syrup® and condensed milk are combined in a saucepan, creating a sweet and creamy mixture. As the mixture heats up, the sugar dissolves, and it gradually thickens into a rich caramel. This heavenly caramel filling is poured over the cooled shortbread base, creating a layer of gooey goodness.

To add the final touch of decadence, a layer of smooth dark chocolate is melted and spread over the caramel. The chocolate topping provides a luxurious contrast to the sweet caramel, adding depth and richness to every bite. Once the chocolate has set in the fridge, the shortcake is ready to be enjoyed.

Whether served as a delicious dessert for a special occasion or enjoyed as an afternoon treat, Lyle’s® Caramel Chocolate Shortcake is sure to impress with its delightful combination of flavors and textures. Each bite offers a symphony of buttery, caramel, and chocolatey goodness that will leave you craving for more.

INGREDIENTS:

FOR THE BASE

• 125g butter
• 50g caster sugar
• 175g plain flour, sieved

FOR THE CARAMEL LAYER 

• 2 tbsp Lyle’s Golden Syrup®
• 150ml condensed milk

FOR THE CHOCOLATE TOPPING 

• 125g butter
• 150g dark chocolate
• 50g Tate & Lyle® Caster Sugar

INSTRUCTIONS:

1. Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together the butter and sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.
2. Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven, and leave to cool in the tin.
3. Meanwhile, place the filling ingredients (Lyle’s Golden Syrup® and condensed milk) into a saucepan and stir until the sugar has dissolved. Bring to a boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit base and leave to set.
4. For the topping, melt the dark chocolate in a glass bowl over a pan of simmering water and spread it over the caramel. Leave in the fridge until set.

SERVING SUGGESTIONS:

• Slice and Serve: Cut the shortcake into squares or bars and serve them as individual portions. This allows guests to easily grab a piece and enjoy the delicious layers of caramel, chocolate, and shortbread.
• Warm Dessert: Heat the shortcake slices in the microwave for a few seconds to slightly soften the caramel and chocolate. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a warm and comforting dessert.
• Plated Dessert: Plate the shortcake slices and drizzle some additional warm caramel sauce or chocolate sauce over them. Garnish with a sprinkle of sea salt or a dusting of cocoa powder for an elegant presentation.
• Pair with Hot Beverages: Serve Lyle’s® Caramel Chocolate Shortcake alongside a hot cup of coffee, tea, or hot chocolate. The combination of the sweet and buttery shortbread with a warm beverage creates a delightful contrast of flavors.
• Dessert Toppings: Enhance the presentation and flavors by adding some additional toppings. Fresh berries such as strawberries or raspberries can be served alongside the shortcake to provide a burst of freshness. Dust the top with powdered sugar for an extra touch of sweetness.