Scoff | White Chocolate Shortbread | Keep Calm And Bake @ScoffTV | Uploaded October 2014 | Updated October 2024, 10 hours ago.
This episode of Keep Calm and Bake with Great British Bake Off Finalist Holly Bell shows you how to make some delicious White Chocolate Shortbread.
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INGREDIENTS:
250 g Soft Salted Butter
100 g Caster Sugar
260 g Plain Flour
90 g Corn Flour
1 397g Tin of Caramel
200 g White Chocolate
1 tbsp Sunflower Oil
Malteasers, Chocolate Coins, any edible decoration of your choice
STEP 1: PREPARE UTENSILS
Preheat your oven to 170C and line a 20cm x 20cm tin with sides at least 3cm high, with butter and greaseproof paper. (You can use a bigger tin but reduce the cooking time a little as the shortbread will be thinner and therefore will take a shorter time to cook.)
STEP 2: COMBINE CORE INGREDIENTS
Take your soft butter and beat (in your stand mixer/with an electric mixer/by hand with a wooden spoon) until soft and creamy looking. Then add the sugar and beat again until all combined, light and fluffy. Add the flour and cornflour and beat until the mixtures comes together into clumps. Press into your prepared tin and bake for 20 – 25 minutes until lightly golden brown on the top. Don’t worry about opening the oven to check, shortbread doesn’t mind this at all.
STEP 3: COOL SHORTBREAD & PREPARE OTHER INGREDIENTS
Remove from the oven and leave to cool on a wire rack, in the tin. Once cool open your tin of caramel and pour over the top, using a spoon and knife to ease over the whole of the slab of shortbread. Leave to settle in the fridge. Melt your white chocolate very carefully in the microwave in 30 second bursts so as not to risk burning it then add the oil (this makes it MUCH easier to cut later). You can use the bain marie method instead if you prefer.
STEP 4: ADD CHOCOLATE AND DECORATE
The best way to cover the caramel in chocolate is not to pour in one place – pour it in sections so that you don’t disturb the set caramel. Use a teaspoon to push the chocolate gently over the caramel and then, whilst the chocolate is still molten, pop chocolate coins and Malteasers over the top, being careful to only pop them into ‘squared’ sections so that you can easily cut the slab of shortbread when completely cool and not have to saw a Malteaser or coin in half. Do clean the knife after each cut as it makes for cleaner looking slices.
This episode of Keep Calm and Bake with Great British Bake Off Finalist Holly Bell shows you how to make some delicious White Chocolate Shortbread.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/white-chocolate-shortbread
INGREDIENTS:
250 g Soft Salted Butter
100 g Caster Sugar
260 g Plain Flour
90 g Corn Flour
1 397g Tin of Caramel
200 g White Chocolate
1 tbsp Sunflower Oil
Malteasers, Chocolate Coins, any edible decoration of your choice
STEP 1: PREPARE UTENSILS
Preheat your oven to 170C and line a 20cm x 20cm tin with sides at least 3cm high, with butter and greaseproof paper. (You can use a bigger tin but reduce the cooking time a little as the shortbread will be thinner and therefore will take a shorter time to cook.)
STEP 2: COMBINE CORE INGREDIENTS
Take your soft butter and beat (in your stand mixer/with an electric mixer/by hand with a wooden spoon) until soft and creamy looking. Then add the sugar and beat again until all combined, light and fluffy. Add the flour and cornflour and beat until the mixtures comes together into clumps. Press into your prepared tin and bake for 20 – 25 minutes until lightly golden brown on the top. Don’t worry about opening the oven to check, shortbread doesn’t mind this at all.
STEP 3: COOL SHORTBREAD & PREPARE OTHER INGREDIENTS
Remove from the oven and leave to cool on a wire rack, in the tin. Once cool open your tin of caramel and pour over the top, using a spoon and knife to ease over the whole of the slab of shortbread. Leave to settle in the fridge. Melt your white chocolate very carefully in the microwave in 30 second bursts so as not to risk burning it then add the oil (this makes it MUCH easier to cut later). You can use the bain marie method instead if you prefer.
STEP 4: ADD CHOCOLATE AND DECORATE
The best way to cover the caramel in chocolate is not to pour in one place – pour it in sections so that you don’t disturb the set caramel. Use a teaspoon to push the chocolate gently over the caramel and then, whilst the chocolate is still molten, pop chocolate coins and Malteasers over the top, being careful to only pop them into ‘squared’ sections so that you can easily cut the slab of shortbread when completely cool and not have to saw a Malteaser or coin in half. Do clean the knife after each cut as it makes for cleaner looking slices.
