In my post exam freedom it is very easy to forget that across the country there are millions of people still beavering away revising. My thoughts are with those who are about to finish their Uni finals (a special shout out to the awesome Trobbee and Jemima – go gals!) and to those who are full swing into GCSEs, A-Levels and IB state exams. This post is a special tribute to all those in need of a sugar rush and revision break.
I of all people know better than anyone that it is so incredibly easy to lock yourself away and stubbornly persist with trying to cram as much information as possible into your head in preparation for an exam. However, breaking point will come if revision breaks are not taken and productivity will plummet. So in these stressful moments of doubt my advice to you is Keep Calm and Caramel Shortbread on!
I found that making Caramel Shortbread was the perfect revision break since the recipe is so incredibly easy and it can be made in stages giving you several short bursts of break times and something crumbly, gooey and chocolatey to eat at the end. Caramel Shortbreads are by far one of my most favourite traybakes and despite being so easy to make, they also allow lots of room for creativity if you are feeling incredibly hopscoffy today!
The Classic Caramel Shortbread
75g caster sugar
150g dark brown soft sugar
1tbsp Golden Syrup (or honey!)
400g milk/dark chocolate
- Preheat the oven to 170c/gas mark 3 and line a baking dish (I use a 30cm x 19cm dish and this gives a thick layer of shortbread, caramel and chocolate – just how I like it! For thinner layers, use a bigger dish).
- To make the shortbread, combine the flour, sugar and butter and press into the the baking dish. Prick the shortbread dough with a fork and place into the oven for 30mins or until golden brown. (I like my shortbread more on the crunchy side so I leave it in the oven for longer)
- To make to the caramel place all of the ingredients into a saucepan and bring to the boil stirring continuously. Mix until the caramel thickens and all of the ingredients are well combined.
- Leave the shortbread and caramel to cool slightly and in the meantime break your chosen chocolate into a bowl and place on top of another bowl with boiling water and leave to melt, stirring occasionally.
- Pour the caramel over the shortbread and the melted chocolate over the caramel. At this stage you can spice things up a bit by added chocolate buttons or making fancy swirls!
- Place in the fridge until the chocolate has hardened (about an hour). Leave aside for a while to allow the shortbread to come back to room temperature and then cut into squares
- Enjoy with a cuppa!