Recipes

Orange and Cranberry Caramel Shortbread

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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 Cranberry and Orange Shortbreadlakeland, 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. 

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