Cake Stands Bake Off – Scottish Caramel Shortbread

Though the Crystal Clear Cake Stand Bake Off has been over for about a month now, we still think that all the recipes entered are worthy of some recognition. Though ultimately it did not win, the Scottish Caramel Shortbread was a very close contender with a fantastic score of 8.3 out of 10.

The recipe we're about to share with you is suitable for around 8 people, but (as we found out) it can serve a lot more than that if everyone is willing to spend the rest of the day grumbling because they could have done with a bigger piece.

Scottish Caramel Shortbread Ingredients

• Plain flour – 175g
• Caster Sugar – 50g
• Butter (or alternative) – 125g

• Unrefined white sugar – 160g
• Molasses sugar – 160g
• Unsalted butter – 70g
• Single cream – 180ml
• Honey – 70ml

Scottish Caramel Shortbread Recipe

1. Pre-heat your oven to 160°C
2. Cut your butter into small cubes (the softer the butter the easier the next part will be)
3. Pour your flour into a mixing bowl and then add the butter and sugar, mixing them together as you go
4. You can use an electric mixer to combine the ingredients, or you can rub them with your hands until they cluster together and become crumb-like
5. Squeeze the crumbs together until they become cohesive and stick together
6. Take your mixture and place it into an ungreased tin
7. Spread the mixture out evenly and pat it down flat
8. If you want you can decorate the shortbread now by indenting a pattern or simply pressing the tip of your finger around the edge
9. Place in the oven and leave for 20 to 25 minutes
10. After the time as elapsed, remove the shortbread from the oven and leave it to cool
11. Once the shortbread is cool you can either eat it as is, or place a layer of caramel over the top
12. Heat your unrefined white sugar in a pan with 30ml of water
13. After it has turned a red/brown colour take the pan away from its heat source and add the butter, molasses sugar, cream and honey
14. Return the pan to the heat source and bring the pan to a boil
15. Allow the contents to simmer for 4 minutes or so
16. Remove the pan from the heat and put to one side until it stops bubbling
17. Stir the caramel to ensure all the bubbles have gone and then pour it directly onto the shortbread
18. Smooth it over the surface evenly and wait for it to set
19. Cut it up and eat it