55g/2oz caster sugar, plus extra to finish
55g/2oz demerara sugar
55g/2oz golden syrup
50g/1¾oz plain flour
½ level tsp ground ginger
75g cream cheese
Prep. Time → 15 min
Cook Time → 15 min
1.Heat the oven to 190C/375F/Gas 5.
2.Beat the butter and the sugar together until smooth.
3.Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out.
4.Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in
the fridge for 20 minutes.
5.Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
combine all ingredients except the cream cheese in a pan and bring to the boil before allowing to cool.
stir in the cream cheese.
3. spread the caramel onto the shortbread and place in fridge.
4. Melt chocolate in a bowl over a pan of hot water and whilst still warm spread on top of the caramel.
5. Divide into small fingers or cubes.
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