Method
The week
before cookery:
1. Immerse 2 cans of unopened condensed milk in a pot of boiling water
with a lid on it. Boil & simmer the cans for 3 hours. Make sure the entire
can is covered in water, if not just top up with boiling water from the kettle. After 3 hours remove from water & leave
to cool (its best to do 6 cans at a time as you don’t want to waste fuel &
they last for months unopened)
In
cookery class
2.
Prepare yourself and your unit for
cookery
3.
Pre-heat oven to 160oC/
Gas 3
4.
Grease sandwich tin
5.
Sieve flour &
cornflour
6.
Mix in sugar &
zest/vanilla if using
7.
Rub in butter- be
careful to no handle it too much or it will get oily. Squeeze mixture together
with fingertips
8.
Press into a greased
sandwich tin & smooth with the back of a spoon
9.
Bake for 15-20 minutes
until pale fawn colour
10. Meanwhile, open
cans of condensed caramel & place into a bowl- mix with a spoon to make it
smooth. Spread the caramel over the
shortbread.
11. Melt chocolate-
Break chocolate into a bowl and melt in the microwave for 30 seconds. Remove
and stir. Continue to melt chocolate stirring every 30 seconds until the
chocolate is melted (@ 2-3 mins)
12. Spread melted chocolate over the caramel and leave to cool until
the chocolate sets.
Ingredients
|
Equipment
|
125g
flour
50g
cornflour
50g
caster sugar
100g
HARD butter
2-3
drops of vanilla essence
1-2
cans of condensed milk
200g
milk chocolate
|
Ingredients
tray
2
plates
Cutlery
tray
Large
bowl
Sieve
Round
tin
Wire
tray
Spoon
rest
|