- List Of Ingredients
- For the shortbread
- 50g caster sugar
- 100g butter, softened
- 150g plain flour
- For the caramel
- 50g golden syrup
- 50g caster sugar
- 25ml double cream
- Pinch of salt, optional
- To decorate
- 24 gold-wrapped chocolate coins, about 4cm diameter
- 24-hole mini-muffin tin, greased and lined with seatbelt straps (see p.21)
Preheat the oven to 170°C/150°C fan/gas 3.
Using a hand-held electric whisk, or in a free-standing mixer, beat the sugar and butter together for 3–5 minutes or until smooth and creamy. Sift the flour into the mixture in two batches, mixing in each batch until just combined. Use your hands to bring the mix together into a dough without overworking it.
Transfer the dough to the muffin tin, putting about 12g dough into each hole. Level off each mini shortbread with your fingertips or the back of a teaspoon, then prick the surface with a fork, just indenting rather than going right through. Bake for 15–20 minutes or until lightly golden brown and firm. Leave to cool in the tin.
Next make the caramel. Weigh the golden syrup into a small/medium saucepan. Sprinkle the sugar over the surface of the syrup, then set the pan over a medium heat and stir with a wooden spoon or silicone spatula until the sugar has dissolved. Cook gently, swirling the caramel around in the pan, until it reaches a rich amber colour. Remove the pan from the heat and set it on your digital scales. Pour and weigh in the cream. Stir as the caramel bubbles until everything is fully combined and smooth. Stir in the salt, if using. Pour the caramel into a small bowl and leave to cool.
Now remove your shortbread bases from the tin. Pull off a piece of caramel (about 4g), roll into a ball and flatten on top of a shortbread round (like a soft toffee penny). It helps to slightly dampen your fingertips and palms of your hands, to prevent the caramel from sticking while creating your pennies. Peel off the foil from one side of a chocolate coin. Place it, chocolate side down, on top of the caramel layer, pressing gently but firmly to make it stick.
Continue assembling the remaining shortchanges in the same way. Leave them to set before serving.