With Easter on the horizon, our thoughts turn to chocolate (as if we really need an excuse!) and this fab recipe from Ellie’s Kitchen is bound to please chocoholics everywhere! Turn a simple plain chocolate treat into something special simply by using a Terry’s Chocolate Orange! We guarantee that this will have you coming back for seconds (or thirds) so you best get a good supply of chocolate oranges in, quick!
- 200 g butter
- 260 g plain flour
- 85 g sugar
- 379 g can of condensed milk
- 75 ml golden syrup
- 150 g butter
- 100 g sugar
- 3 Terry’s Chocolate Oranges
- Preheat the oven to 180°c and line a 20×20 square tin.
- In a food processor, add the butter and plain flour. Blitz until the mixture resembles breadcrumbs and then add in the sugar and blitz again to combine.
- Take the mixture out and work with your hands to form a ball of dough. The warmth of your hands will help to melt the butter so don’t worry if it looks a bit dry.
Tip: If the mix really is too dry add a tiny splash of milk to bring it together.
- Push the dough into the base of the lined tin until it is flat and even, bake for 25-30 minutes or until golden brown.
Tip: To push the dough down in the tin, flour your hand or the bottom of a glass so that it doesn’t stick to it!
- Prepare the caramel. In a large non-stick saucepan, heat the condensed milk, golden syrup, butter and sugar until the butter has melted and the mixture begins to boil.
- Stir constantly to keep it from burning. Turn the mixture down to a simmer and cook for 5-10 minutes or until the colour starts to become golden brown.
- Remove from the heat and leave to cool and thicken slightly.
- Once the shortbread is cooked, allow it to cool for 10 minutes and then pour the cooled caramel over the top.
- Allow to cool and then chill for 10 minutes while you melt the chocolate oranges. (Now we’re talking!)
- Bring a small pan of water to the boil and place a heatproof bowl over the top making sure that the water does not touch the bowl directly. Break the chocolate oranges into segments, reserving half of one for decoration and tip the rest into the bowl.
- Turn the heat down immediately to a gentle simmer and allow the chocolate to gradually melt, stirring occasionally.
- Once the chocolate has melted, remove the shortbread from the fridge and pour over the chocolate, making sure to spread it into the corners. Use the remaining chocolate segments to decorate the top and then chill until firm.
- Once the chocolate is set and you are ready to serve: slice into squares – big if you’re brave, smaller if you want it to go further!
Tip: If you let the shortbread come to room temp before slicing it, the chocolate will cut clean. It’s when the chocolate is fridge cold that it will crack.
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