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Friday, 29 September 2017

Great Foster Bake Off - Week 4 - Caramel Week

I'm actually pretty proud of us that we've managed to keep up with our weekly baking sessions. So far we've had great fun and this week was no exception!

Caramel week. To be honest, I was a little intimidated by the idea of making sugar caramel, especially with the children, as it needs to be heated to such a high temperature and sugar burns are no laughing matter.

Luckily I managed to track down a recipe that used condensed milk and golden syrup instead to make a caramel. Although I'm sure this isn't a 'true' caramel (it was a very similar method to making fudge which I did last Christmas), it was a better option for me when taking into account I'd be baking with a 2 and 4 year old.

We used a recipe from the BBC website, which you can find in the link here, and I'll post it below too. It was a really simple recipe, quick and easy to follow. Lots of bits for the kids to get stuck into and most importantly, it made up a delicious treat too!

Therewere a few issues along the way, but none big enough to impact the final outcome. Our shortbread took longer to cook, but I suspect that may be my oven. Also, the caramel did go rather grainy, however once it was placed on top of the shortbread and then covered in chocolate, you couldn't really notice.

Next week is Pudding week and we're super excited for that bake!





Here's the recipe:

Millionaire's Shortbread

Prep time: Less than 30 mins
Cook time: 30 mins to 1 hour
Makes 20 pieces

Ingredients:

For the shortbread:
225g plain flour
175g unsalted butter
75g caster sugar

For the topping:
150g butter
1 x can condensed milk
100g golden syrup
350g chocolate

Method:

1. Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment. 

2. Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) 

3. Add in the caster sugar and pulse again until combined.

4. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. 

5. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool. 

6. Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth. 

7. Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. 

8. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. 

9. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. 

10. Cut into squares and serve.


I'll leave you with a few snaps of Logan and Rori, mid-bake!







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1 comment

  1. I can see the two little ones enjoy working with you in the kitchen! I remember the grainy caramel was a problem for all the bakers on the programme. Personally, I don't think it matters, grainy caramel still tastes nice. No point making caramel from scratch if you can do it more easily with condensed milk and golden sugar! Have a good weekend. x

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