Layered Shortbread
This is very tasty three layered shortbread. The bottom layer is of the bread middle is of caramel and the top is of chocolate. It is very delightful treat for all sweet lovers. Try it yourself and enjoy....
Iingredients
You will need
175 g plain flour
8 table spoon soft caster sugar
150 g milk chocolate
400 g canned condensed milk
200 g butter
175 g plain flour
8 table spoon soft caster sugar
150 g milk chocolate
400 g canned condensed milk
200 g butter
First Layer
This is the layer of the bread
Make small pieces of 125g of the butter. Take the flour in a dish and mix the butter slowly with your finger tips. Keep on adding the butter till mixture resembles fine breadcrumbs (about 100 g). Then add 4 table spoons of the caster sugar and reaming 25 g butter to it and mix to form a stiff dough.
Take a cake tin and line with baking paper or put some butter. Press the dough at the bottom tightly and prick all over with a fork.
Preheat the oven at 190 degrees and bake the dough for 10-15 mins when it gets a golden brown color on top ( i forgot to click a pic of it! sorry about that) Remove from oven and cool it completely before proceeding.
Make small pieces of 125g of the butter. Take the flour in a dish and mix the butter slowly with your finger tips. Keep on adding the butter till mixture resembles fine breadcrumbs (about 100 g). Then add 4 table spoons of the caster sugar and reaming 25 g butter to it and mix to form a stiff dough.
Take a cake tin and line with baking paper or put some butter. Press the dough at the bottom tightly and prick all over with a fork.
Preheat the oven at 190 degrees and bake the dough for 10-15 mins when it gets a golden brown color on top ( i forgot to click a pic of it! sorry about that) Remove from oven and cool it completely before proceeding.
Second Layer
In a non stick pan mix together the milk, the remaining butter and sugar and mix it toughly.
Heat it on gentle flame and stir constantly till it comes to boil. Reduce the heat and cook for 3 more mins. When it changes color to golden brown remove the mixture from heat and pour over previously cooled bread layer.
Cool it completely before proceeding.
Heat it on gentle flame and stir constantly till it comes to boil. Reduce the heat and cook for 3 more mins. When it changes color to golden brown remove the mixture from heat and pour over previously cooled bread layer.
Cool it completely before proceeding.
Last Layer
Melt the chocolate in boiling water as we usually do. Pour and spared it over the caramel layer.Make sure the caramel layer is cooled completely otherwise the two layers will mix.
Keep this in a cool place or refrigerate for 2 to 3 hours.
cut the bread with knife. (use some butter on the knife for this for clean cuts.)
serve cold.
Keep this in a cool place or refrigerate for 2 to 3 hours.
cut the bread with knife. (use some butter on the knife for this for clean cuts.)
serve cold.