Orange and Cranberry Caramel Shortbread
Lots of you will have seen the latest craze of Chocolate Orange Caramel Shortbread, but after trying Terry’s Chocolate Orange with Cranberry I thought lets go one step further.
I used a food processor to make the shortbread; just blitz up the flour and butter, then added the cornflour, sugar, orange zest and cranberries. If you are making it by hand you will need to rub the butter into fine breadcrumbs, before adding the other ingredients. You will need to finely chop the cranberries, and finely grate the orange zest to ensure an even spread of flavour.
I use foil trays to make my traybakes – these are readily available from 
lakeland, tesco, wilko or amazon. They measure 32cm x 19, ideal for 16 – 20 slices of any type of traybake.
Grease your trays with some of the butter. The tip your blitzed up shortbread mixture. Spread it out evenly and press down lightly.
Bake for around 20 minutes at 180c until lightly coloured. Then cool on a wire rack.
Making the Caramel
Place all of the caramel ingredients into a saucepan – either non stick or stainless steel, whichever you use you will have to watch the caramel doesn’t burn. I use an 18 or 20cm pan and a flat bottomed wooden spoon, but any wooden spoon will work.
Heat the contents gently until they have all melted, stirring occasionally. Then increase the heat to med/high. Now it is important to stir constantly to avoid the caramel sticking to the bottom of the pan and burning. If you use a constant process of stirring three times in a figure of eight and then once around the outside this keeps the mixture moving well.
Once it turns to a rich ‘twix’ caramel colour pour carefully on top of the shortbread layer and leave to cool.
Chocolate Topping
Break up the 200g of milk chocolate into a glass bowl and melt over a pan of
simmering water. If you want to make sure you get a glossy finish on your chocolate you can temper the chocolate using the seeding method, meaning you melt 150g and then add the remaining 50g in to melt and cool the rest of the chocolate quickly.
Pour this over the cooled caramel and spread evenly. Then break your Terry’s Chocolate Orange and Cranberry bar and distribute the pieces evenly.
Leave to set and then turn out of the tray to slice up.
Orange and Cranberry Caramel Shortbread
Ingredients
- Shortbread
- 150g Butter
- 150g Plain Flour
- 75g Cornflour
- 75g Caster Sugar
- Zest of an Orange
- 75g Dried Cranberries
- Caramel
- 175g Unsalted Butter
- 1 can Condensed Milk
- 115g Caster Sugar
- 3 tbsp Golden Syrup
- 1 tsp Orange Flavouring
- Topping
- 200g Milk Chocolate
- 1 bar Terry’s Chocolate Orange with Cranberry
Instructions
- Preheat the oven to 180’c
- Grease a 30 x 19 cm foil tray.
- Blitz the flour and butter together until it resembles fine breadcrumbs (the butter can be rubbed in by hand).
- Mix in the caster sugar, cornflour, orange zest and cranberries, the mixture should still resemble breadcrumbs.
- Spread the mixture evenly in the tray and press down lightly.
- Bake in the oven for around 20 minutes until just turning golden.
- Cool on a wire rack.
- Place all of the caramel ingredients in a saucepan, heat gently stirring occasionally until the butter and sugar have melted.
- Once the ingredients have melted turn the heat up until the mixture starts to bubble, you will need to stir constantly now to prevent the sugar burning on the bottom of the pan. Use a figure of eight motion followed by a circle around the edge of the pan to keep the mixture moving.
- Once the mixture turns twix coloured pour it over the cooled shortbread. Leave until cold.
- Melt the milk chocolate in a bain marie over lightly simmering water. Pour over the caramel and spread evenly.
- Break up the Chocolate orange pieces and place on top of the melted chocolate so when it is sliced every slice will have a piece of chocolate orange on top.
- Leave to set
