Shortbread with caramel filling

Name: Shortbread with caramel filling
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 500 g Butter or margarine; 100 g Sugar; 350 g Flour; 1 egg (size M); 6 TABLESPOONS golden syrup; 2 (200 g) Cup of whipped cream; 500 g Dark chocolate coating; 60 (approx. 120 g) peeled almonds; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

500 g Butter or margarine
100 g Sugar
350 g Flour
1 egg (size M)
6 TABLESPOONS golden syrup
2 (200 g) Cup of whipped cream
500 g Dark chocolate coating
60 (approx. 120 g) peeled almonds
7-10 Tbsp Fat and flour

Directions

1
Cut 250 g fat into coarse cubes, knead with sugar, flour and egg using the dough hooks of the hand mixer. Then quickly work into a smooth dough with cool hands. Cover and put in a cool place for about 30 minutes. Then roll out on a greased and floured baking tray and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 20-25 minutes. Let them cool down. In the meantime, place the remaining fat with syrup and cream in a saucepan, bring to the boil and simmer for approx. 25 minutes at medium heat, stirring continuously, until a creamy mixture is formed.
2
Spread the caramel mass evenly on the shortbread and chill for about 30 minutes. In the meantime, chop the chocolate coating and melt it in a warm water bath. Let the chocolate coating cool down and spread it on the caramel mass. As soon as the couverture has dried, cut Shortbread into strips of approx. 3.5 cm width. Then cut diamonds about 4 cm long from the strips. Results in about 60 pieces