Best 3 Toffee Shortcake Caramel Slice Traditional Scottish Recipes
In the realm of desserts, the toffee shortcake caramel slice traditional scottish stands as a testament to Scotland's rich culinary heritage. This irresistible treat combines layers of shortcake, toffee and caramel, resulting in a perfect balance of flavors and textures. Whether you're a seasoned baker or just starting out, this article will guide you through the steps of creating this classic Scottish dessert, ensuring that every bite will transport you to the heart of the Scottish Highlands.
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EASY MILLIONAIRE'S SHORTBREAD
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat
Provided by Member recipe by fetchgirl
Categories Afternoon tea, Dessert, Treat
Time 1h
Yield Makes up to 24 squares
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
- To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
- Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
- To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
- Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
Nutrition Facts : Calories 248 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
TOFFEE SHORTCAKE (CARAMEL SLICE) - TRADITIONAL SCOTTISH RECIPE!
This is a recipe for delicious shortbread with a toffee twist. You serve it cut into small squares or slices if you prefere. This is easy to make & absolutely delicious! Please note: the recipes states an 8oz can of condensed milk as it is all the database allows - please use a 'small' can I buy them weighing 379g.
Provided by Um Safia
Categories Bar Cookie
Time 30m
Yield 1 tray, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the caster sugar with 4oz of margarine and then add the flour.
- Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
- Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
- Melt the chocolate and pour it over the toffee mixture.
- Allow to cool and then cut into pieces.
CHICKEN STOVIES - TRADITIONAL SCOTTISH RECIPE
The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.
Provided by Millereg
Categories Stew
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into serving pieces.
- Slice potatoes in medium thick rounds.
- Melt 1 heaped tablespoons.
- of butter in a skillet or saucepan.
- Brown chicken joints lightly on both sides and then remove them.
- Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
- Dot each layer with little knobs of butter.
- Repeat layers until all ingredients are used, ending with a layer of potatoes.
- Pour stock over the potatoes, shallots and chicken.
- Cover with buttered greaseproof paper, then with lid.
- Cook in oven at 275F/135C for about 2½ hours.
- Add a little hot stock or water after about an hour or so, if liquid dries up too much.
- Sprinkle generously with chopped parsley 5 minutes before serving.
Nutrition Facts : Calories 1066.3, Fat 58.8, SaturatedFat 18.8, Cholesterol 274.2, Sodium 431.4, Carbohydrate 58.9, Fiber 6.2, Sugar 4.1, Protein 72.9
Tips:
- Use a high-quality, thick caramel spread for the best flavor and texture.
- If you don't have a piping bag, you can use a plastic sandwich bag with the corner snipped off.
- Chill the shortbread crust for at least 30 minutes before filling it, to help it set and prevent it from becoming soggy.
- Don't overbeat the whipped cream, or it will become grainy.
- If you're using fresh fruit, make sure it's ripe and in season for the best flavor.
- Serve the toffee shortcake immediately, or store it in the refrigerator for up to 24 hours.
Conclusion:
Toffee shortcake is a delicious and easy-to-make dessert that's perfect for any occasion. With its buttery shortbread crust, creamy caramel filling, and fresh fruit topping, it's sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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