Description
Try this delicious melt in your mouth Scottish shortbread from Nisa Homey.
Ingredients
- Butter: 1 cup/2 sticks.(I used salted butter)
- Brown sugar: 1 cup, packed (I substituted by adding 1 tbsp of molasses to plain white sugar).
- Flour: 2 cups.
- Salt: 1/2 tsp (omit if using salted butter).
- Egg yolk: 1
- Vanilla essence: 1 tsp.
- Chocolate bars: 100-150 gm ( I used 5 (20 gm) Cadbury’s Milk Chocolate bars)
- Cashew nuts and/or Peanuts: Chopped, roasted and salted.
Instructions
- I coarsely powdered the sugar in my grinder, for easy creaming. Cream butter and brown sugar (to make brown sugar add a tbsp of molasses/jaggery to the sugar). Add the egg yolk and vanilla essence and cream again..
- Add flour and cream until well blended.
- Drop it into a 10-inch pan.
- And spread evenly with your finger tips or a flat spatula.
- And bake for 30-35 min or until done.
- Now the best part, put the chocolate pieces on the hot shortbread.
- With the heat the chocolate will melt and just spread it with a flat spoon.
- Then drizzle a generous helping of caramel sauce over it.
- Then sprinkle chopped cashewnuts over it….it should be roasted lightly with salt and do not skip that. I have made it with roasted peanuts and that has a different flavour, a more of buttery and peanutty flavour. I just used cashewnut this time.
- Cut into squares while still warm.
Notes
You can use any type of chocolate; since milk chocolate is available here I used it, just one suggestion is that if using milk chocolate just reduce 2 tbsp of sugar, if you are on the sweet side, then it should be fine.
I have tried with semi sweet chocolate and also toblerone; though it has a small crunch, I would suggest you to try it with your favorite chocolates.
- Prep Time: 30 mins
- Cook Time: 35 mins