January 12, 2015
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Recipe – Chocolate Caramel Shortbread
For the shortbread: 170g plain flour 60g caster sugar 120g unsalted butter For the caramel: 1 tin of condensed milk (397g) 2tbsp golden syrup 60g caster sugar 1 cup of soft brown sugar 120g butter 1 tbsp vanilla essence For topping: 1 (100g) bar of milk chocolate melted Method: Preheat oven to 170 deg C… Continue reading
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