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from EVOLVE, Autumn 2021


1.Preheat the oven to either 150 o C (fan) or 170 o C (not fan). 

2.Beat the butter and sugar together with a wooden spoon. Or, if you're feeling lazy, throw it in a food processor and mix until it forms a paste.  

3.    Add the flour and mix until it forms a dough.


4.Line an 8x8 inch square tin with a thin layer of butter and then with parchment paper. 

5.Press the shortbread into the tin in an even layer. 

6.Put it in the oven for 12-15 minutes or until the edges are very lightly coloured.

7.While it's cooking in the oven, start to make the caramel. 

8.    Add all the ingredients for the caramel into a medium sized saucepan and place on a medium high heat. 

9.    Stir it whilst it's on the heat using either a silicone coated whisk or a spatula.

10. Cook until it is a deep golden brown colour - about 10 minutes of stirring after all the ingredients have melted.

11. When the shortbread is out of the oven, pour the caramel over the top and pop it in a cool place for about an hour.


12. After it has cooled, melt the different types of chocolate in separate bowls. You can either do this in a heatproof bowl over a saucepan of boiling water, or in the microwave.

13. Once they have melted, pour them over the cooled caramel and swirl them together using a knife, being careful not to stab the caramel. 

14. Leave the chocolate to set in a cool place, but not in the fridge, as it will be a nightmare to cut if you do that.

15. Then use a sharp knife to cut the shortbread into pieces and enjoy it with a cup of tea! 

Written by Livia 


For the shortbread:

100g softened salted butter 

50g caster sugar 

150g plain flour 


For the caramel: 

200g condensed milk

150g salted butter 

50g soft light brown sugar 

50g golden syrup 

1/2 tsp vanilla extract


For the chocolate:

120g milk chocolate 

30g dark chocolate 

50g white chocolate 



























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