Prep
25 minsBake
30 minsServes
12Difficulty
Medium About
The combination of caramel and chocolate is just heavenly and these bite-sized treats are perfect for when you want a little sweet something.
Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and Tate & Lyle Caster Sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.
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.
Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set.
For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel.
Leave in the fridge to set and then cut into 12 squares with a sharp knife.
Ingredients – 3 items
1
For the base
Butter
Tate & Lyle Fairtrade Light Soft Brown Sugar
Plain flour
Sieved
For the filling
Butter
Tate & Lyle Fairtrade Light Soft Brown Sugar
Lyle’s Golden Syrup
Condensed milk
For the topping
Dark chocolate
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We have been refining cane sugar in east London since 1878, and our roots run deep. We want our business and people to continue to thrive - from the raw sugarcane through our whole supply chain – and aim to become the most ethical and sustainable cane sugar refiner in the world.
Learn more: https://www.sustainablyrefined.com/.
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