170g(3/4 cup / 1.5 sticks) unsalted butter, softened
75g(2.7oz) caster (superfine) sugar
195g(1 1/2 cups / 6.9oz) plain (AP) flour
60g(2.1oz) rice flour
1 1/2teaspoonscinnamon
For the caramel filling
1tin(395g / 14oz) sweetened condensed milk
2tablespoonsgolden syrup (or dark corn syrup)
50g(1.8oz) unsalted butter
For the crumble topping
130g(1 cup / 4.6oz) plain (AP) flour
1/3cup(65g / 2.3oz) packed dark brown sugar
85g(3/4 stick) unsalted butter
1 1/2teaspoonsground cinnamon
For best results, always weigh ingredients where a weight is provided
Instructions
For the shortbread base
Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
Sift together the flours and cinnamon and set aside.
Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
Gradually add the flour mixture while continuing to beat on low until it comes together.
Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
Bake for 20 minutes.
For the caramel
Combine the condensed milk, golden syrup and butter in a saucepan over very low heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
For the crumble topping
Combine the ingredients in a small bowl and press together with your fingertips.
Pour the caramel over the shortbread base and carefully scatter the crumble mixture over the top.
Bake for another 30 minutes.
Notes
I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Author: Marie Roffey
Course: Dessert, Snack, Sweets
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.