Caramel shortbread facts for kids
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| Alternative names | Caramel shortcake, caramel squares, caramel slice, millionaire's shortbread, millionaire's slice |
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| Type | Cake |
| Place of origin | Unknown |
| Main ingredients | Shortbread, caramel, milk chocolate |
Caramel shortbread, also known as caramel shortcake, caramel squares, caramel slice, millionaire's shortbread, and millionaire's slice, is a biscuit confectionery item composed of a rectangular or sometimes circular shortbread biscuit base topped with caramel and milk chocolate. Additional ingredients and occasional add-ins may be incorporated, such as ground almonds or semolina flour. It is prepared in stages, with the cake-like shortbread base baked first, followed by the caramel and chocolate.
Contents
History
Some of the first known recipes and references are in Australian journals and cookbooks from the 1970s, most notably in The Australian Women's Weekly,. The alternative name "millionaire's shortbread" seems to have originated in Scotland. The confection is also known outside of Australia and Britain, and was featured in a 2018 episode of America's Test Kitchen.
Recipe
The original recipe from "The Australian Women's Weekly" ran as follows:
- Base: Cream 125g of butter and 1/4 cup of sugar. Slowly sift in 1 cup of plain flour and knead until combined. Press into 28cm x 18cm (11in x 7in) tin and bake in moderate oven for 20 minutes or until golden brown.
- Caramel: Meanwhile, combine 400g of sweetened condensed milk, 1/2 cup of sugar, 3 tbs golden syrup and 125g of butter over low heat until butter melts and sugar is dissolved. Continue to stir and increase to boil and then reduce to simmer stirring constantly for approx five minutes or until golden brown. Pour the caramel over cooled base and refrigerate.
- Icing: Melt 90g of chocolate (milk/dark) and 30g of butter and stir until combined. Pour over cold caramel mixture and refrigerate until icing is hard.
- Cut: Slice is typically cut into 3 inch squares.
Australian baking tablespoons are 20ml (4 5ml tsp), so in total 60ml golden syrup is used. Butter can be replaced with margarine. 1 Australian baking cup is 250ml, or 150g of flour.
Variations
Some variations include chocolate caramel slice, chocolate coconut caramel slice, caramel macadamia slice, caramel shortbread slice, and sticky salted caramel apple slice.
See also
In Spanish: Caramel shortbread para niños
