Caramel Squares

  • 13 Feb - 19 Feb, 2021
  • Mag The Weekly
  • Cookery


· 175 g flour

· 50 g caster sugar

· 85 g blanched almonds

· 140 g unsalted butter

· Seeds from 1 vanilla pod

For the caramel

· 225 g caster sugar

· 142 ml cream

· 50 g butter

For the topping

· 200 g dark chocolate

· 85 g butter


Heat the oven to 160°C and lightly butter a shallow baking tin. Sift the flours together, and then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for five minutes, and bake for 35-40 minutes. Cool. For the caramel, put the sugar and water in a pan, heat gently until the sugar dissolves; turn up the heat until it turns dark amber. Stir in the cream until smooth. Stir in the butter and ½ teaspoon salt. Pour over the shortbread and cool. For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm and then cut into pieces.