This classic bake is totally elevated with the greatness that is Terry Chocolate Orange! Kids and adults alike will without doubt come back for seconds. (or even thirds!) Enjoy!
- 200g Butter
- 260g Plain Flour
- 85g Sugar
- 379g can Condensed Milk
- 75ml Golden Syrup
- 150g Butter
- 100g Sugar
- 3 Terry’s Chocolate Oranges
- Preheat the oven to 180c and line a 20×20 square tin.
- In a food processor, add the butter and plain flour. Blitz until the mixture resembles breadcrumbs and then add in the sugar and blitz again to combine.
- Take the mixture out and work with your hands to form a ball of dough. The warmth of your hands will melt the butter a bit so don’t worry if it looks a bit dry.
Tip: If the mix really is too dry add a tiny splash of milk to bring it together.
- Push the dough into the base of the lined tin until it is flat and even, bake for 25-30 minutes or until golden brown.
Tip: To push the dough down in the tin flour your hand or the bottom of a glass so that it doesn’t stick to it!
- Prepare the caramel. In a large non-stick saucepan, heat the condensed milk, golden syrup, butter and sugar until the butter has melted and the mixture begins to boil.
- Stir constantly to keep it from burning. Turn the mixture down to a simmer and cook for 5-10 minutes or until the colour starts to become golden brown.
- Remove from the heat and leave to cool and thicken slightly.
- Once the shortbread is cooked, allow to cool for 10 minutes and then pour the cooled caramel over the top.
- Allow to cool and then chill for 10 minutes while you melt the chocolate oranges. (now we’re talking!)
- Bring a small pan of water to the boil and place a heatproof bowl over the top making sure that the water does not touch the bowl directly. Break the chocolate oranges into segments, reserving half of one for decoration and tip the rest into the bowl.
- Turn the heat down immediately to a gentle simmer and allow the chocolate to gradually melt, stirring occasionally.
- Once the chocolate has melted, remove the shortbread from the fridge and pour over the chocolate, making sure to spread it into the corners. Use the remaining chocolate segments to decorate the top and then chill until firm.
Once the chocolate is set and you are ready to serve; slice into squares – big if you’re brave, smaller if you want it to go further!
Tip: If you let the shortbread come to room temp before slicing it, the chocolate will cut clean. It’s when then chocolate is fridge cold that it will crack