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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Christmas Caramel Shortbread

    This is my Millionaires Shortbread with a Christmas twist!  Topped with White Chocolate and decorated with holly and berries!  Serve these at your Christmas gatherings.  Ready in 20 mins!

    Recipe:

    Ingredients

    Measure

    Shortbread Biscuits

    300g

    Unsalted Butter

    150g

    Salted Caramel Sauce

    2 x 260g

    White Chocolate

    200g

    Milk Chocolate

    50g

     

    Method:

    1)  Line a tin with baking parchment

    2)  Place shortbread into food processor and blitz until you have crumbs

    457940826068756.uD0f9Vk4HU8KVkPMoMF5_height640.png

    3)  Melt 100g of butter and mix into the shortbread crumbs

    4)  Transfer mixture to tin, level out and press down to compact the shortbread

    457940826068759.3iC6JyUNi8NXZ04DlzZC_height640.png

    5)  Place in fridge for 10 mins to set

    6)  When ready, pour caramel over the base and even out, make sure it covers the edges

    457940826068760.xdBIQj4aRwr4Qr0N2W9q_height640.png

    7)  Melt the chocolate and remaining butter in a saucepan on a low heat or in the microwave.  Whisk together so it is smooth and shiny

    457940826069115.QvOKyLj46xBdyvgAoGXY_height640.png

    8)  Pour chocolate over caramel topping, make sure it covers the caramel completely

    457940826069116.gbP7jRwijuuZKdm2R1Cn_height640.png

    9)  Even out and top with festive decorations and leave to set.  I've used shop bought holly and berries

    10)  Once set, cut into squares

    457940826069119.O3TdChdSLxvq7vRlTve7_height640.png

    11)  This will keep in an airtight container for up to 1 week

    Download Recipe

    Fee x

     

     

     

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    Written by Foodie Fee

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