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
very cool very nice
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