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Item price
£3.25Price per unit
£13/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180°C, gas mark 4, and grease and line a 30cm x 20cm cake tin with baking parchment. In a large bowl, rub together the flour, sugar and butter until resembling breadcrumbs. Bring the mixture together and knead lightly for a couple of minutes until smooth. Press the dough into the greased tray, prick the surface of the dough with a fork and bake for 10-15 minutes, or until golden. Set aside to cool.
Once the shortbread has cooled, spoon on the caramel and chill in the fridge for 30 minutes. After the caramel has firmed up, melt both chocolates in separate bowls over pans of barely simmering water. Pour the orange (or milk) chocolate over the caramel, then use a teaspoon to drizzle over the white chocolate in a pattern. Chill for 1 hour then cut into 12 pieces. The shortbreads will keep in the fridge for up to 1 week.
COOK’S TIP
Up the festive feel
Sprinkle over edible stars or decorate in a Christmassy pattern while the chocolate is still soft. These treats make great gifts too.
Typical values per item when made using specific products in recipe
Energy | 1,821kJ/ 436kcals |
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Fat | 25g |
Saturated Fat | 16g |
Carbohydrates | 48g |
Sugars | 31g |
Fibre | 1.2g |
Protein | 4.2g |
Salt | 0.4g |
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