Method
- Cream 175g of marge and 110g of sugar until well mixed
- Stir in the flour and vanilla essence until you form a light dough
- Turn out onto a floured surface and roll out; pressing evenly into a greased baking tin
- Bake for 20 minutes in a low oven before allowing to cool fully (leave it in the tin!)
- Melt 100g of sugar and the golden syrup together with the soya cream in a pan over a low heat until smooth
- Melt in 30g of the marge and bring to the boil, stirring continuously
- Remove from the heat when the mixture forms a soft ball if dropped into cold water and pour onto the shortbread base
- Chill the shortbread and caramel layer for half an hour
- Melt the chocolate in a bowl over a simmering pan of water and pour over the caramel layer, spreading evenly
- Return to the 'fridge before cutting into even portions
Cooking Temperature: 160 degrees/low hob
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Cooking Time: 30 Minutes
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Serves: 15
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Keeps For: 5 days
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Tips and Comments
- See Not-Dairy for details of soya products