Yummy caramel and biscuit shortcake bites

Caramel and biscuit shortcake bites are the perfect treat for any occasion.

These delectable bites combine the buttery goodness of shortcake with the rich, creamy flavour of caramel, all enhanced by the crunch of biscuit pieces.

Easy to make and even easier to enjoy, these sweet treats are sure to impress family and friends alike.

Ingredients

For the biscuit base:

• 200g Digestive biscuits: crushed into fine crumbs
• 100g Unsalted butter: melted

For the shortcake layer:

• 200g Plain flour
• 50g Caster sugar
• 150g Unsalted butter: chilled and cubed

For the caramel layer:

• 200g Condensed milk
• 100g Golden syrup
• 100g Light brown sugar
• 100g Unsalted butter

For the chocolate topping:

• 200g Dark chocolate: finely chopped
• 100ml Double cream

Method

Step 1: Prepare the biscuit base

1. Place the digestive biscuits in a food processor and blitz until you have fine crumbs. Alternatively, you can place the biscuits in a resealable bag and crush them with a rolling pin.
2. In a mixing bowl, combine the biscuit crumbs with the melted butter until well mixed.
3. Press the mixture into the bottom of a 23cm (9-inch) square baking tin lined with parchment paper, ensuring an even layer. Place the tin in the fridge to set while you prepare the shortcake layer.

Step 2: Make the shortcake layer

1. Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
2. In a large bowl, combine the plain flour and caster sugar.
3. Rub the chilled, cubed butter into the flour mixture using your fingertips until it resembles breadcrumbs.
4. Press the mixture together to form a dough. It may seem crumbly at first, but it will come together as you press it into the tin.
5. Press the dough evenly over the chilled biscuit base. Bake in the preheated oven for 20-25 minutes or until lightly golden. Remove from the oven and let it cool completely in the tin.

Step 3: Prepare the caramel layer

1. In a medium saucepan, combine the condensed milk, golden syrup, light brown sugar, and butter. Heat over medium heat, stirring constantly until the butter is melted and the sugar is dissolved.
2. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10-15 minutes, stirring continuously, until the caramel thickens and turns a rich golden brown.
3. Remove the caramel from the heat and let it cool for a few minutes before pouring it over the cooled shortcake layer. Spread it evenly using a spatula and let it set completely at room temperature or in the fridge.

Step 4: Make the chocolate topping

1. In a small saucepan, heat the double cream over medium heat until it just begins to simmer. Do not let it boil.
2. Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes to melt.
3. Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.

Step 5: Assemble the shortcake bites

1. Pour the chocolate ganache over the set caramel layer, spreading it evenly to the edges.
2. Return the tin to the fridge and chill for at least 2 hours or until the chocolate topping is firm.
3. Once set, remove the shortcake from the tin using the parchment paper to lift it out. Cut into bite-sized squares or rectangles using a sharp knife.

Tips for perfect shortcake bites

1. To achieve neat, uniform layers, ensure each layer is completely set before adding the next.
2. Stir the caramel constantly while cooking to prevent it from sticking to the bottom of the pan and burning.
3. Use a sharp knife to cut the shortcake bites for clean edges. Wipe the knife between cuts for the best results.
4. Store the shortcake bites in an airtight container in the fridge. They can also be frozen for up to a month.