Caramel Shortcakes

Ingredients
For the shortbread
6oz unsalted butter
2 oz caster sugar
1 vanilla pod, split and seeds scraped out
8oz plain flour
For the caramel
7oz unsalted butter
14oz can condensed milk
4 tbsp golden srup
1 tsp sea salt
For the topping
12oz milk chocolate
Preparation method
1! "reheat the ######### to 18$%&'($F&)as 4! )rease and line a 2$cm&8in s*uare cake tin!
2! +ub the ##########, ##########, vanilla seeds and ########## together in a ######## to
make rough dough! "ress the dough into the cake tin and prick all over ,ith a fork!
'! -ake the dough in the ######### for five minutes, then reduce the ######### to
1($%&'$$F&)as 2 and bake for a further '( minutes! .nce cooked, allo, to cool in the tin!
4! /ean,hile for the ###########, place all the ingredients in a ############# and bring to
the boil for 1$ minutes
(! "our the ############# mi0ture over the shortbread! %hill in the ######## until the
######## has cooled and hardened slightl!
6! For the topping, melt the ############## in a ######### set over a pan of simmering
,ater! .nce melted, pour the ############ over the ###########! %hill in the ########
again until the ############# has set, then cut into 1 s*uares!
2ist of ,ords 3 caramel 4405, flour, chocolate 4'05, butter, fridge 4205, sugar, oven 4'05, saucepan,
bo,l 4205