Week 3:
Caramel Squares
 
  | 
Ingredients | 
Equipment | 
  | 
125g
  flour 
50g
  cornflour 
50g
  caster sugar 
100g
  HARD butter 
2-3
  drops of vanilla essence 
1-2
  cans of condensed milk 
200g
  milk chocolate | 
Ingredients
  tray 
2
  plates 
Cutlery
  tray 
Large
  bowl 
Sieve 
Round
  tin 
Wire
  tray 
Spoon
  rest | 
Method
The week before cookery: 
1.    
Immerse 2 cans of
unopened condensed milk in a pot of boiling water with a lid on it. Boil &
simmer the cans for 3 hours. Make sure the entire can is covered in water, if
not just top up with boiling water from the kettle.  After 3 hours remove from water & leave
to cool (its best to do 6 cans at a time as you don’t want to waste fuel &
they last for months unopened) 
In cookery
class
2.    Prepare
yourself and your unit for cookery
3.    Pre-heat
oven to 160oC/ Gas 3
4.    Grease
sandwich tin
5.    Sieve
flour & cornflour
6.    Mix
in sugar & zest/vanilla if using
7.    Rub
in butter- be careful to no handle it too much or it will get oily. Squeeze
mixture together with fingertips
8.    Press
into a greased sandwich tin & smooth with the back of a spoon
9.    Bake
for 15-20 minutes until pale fawn colour
10. Meanwhile,
open cans of
condensed caramel & place into a bowl- mix with a spoon to make it smooth. Spread
the caramel over the shortbread.
11.  Melt chocolate- Break
chocolate into a bowl and melt in the microwave for 30 seconds. Remove and
stir. Continue to melt chocolate stirring every 30 seconds until the chocolate
is melted (@ 2-3 mins) 
12. Spread
melted chocolate over the caramel and leave to cool until the chocolate sets.
Shortbread
Only     Use
shortbread ingredients above     
Option 1: Leave plain              
Option
2: Add grated zest of 1 orange or 1 lemon
Option
3: Add 1 teaspoon of ground ginger or cinnamon
Follow step 2-8 above &
continue to step 9 below
9. Crimp edges with a fork. Cut into 8 sections and prick with a fork. Bake for 15-20 minutes until pale fawn colour. Cool in tin for a few minutes then remove carefully.
Sprinkle with caster sugar