I have had the chance to live in England for one and half year and after the experience fell so in love with the country, that have returned many, many times to visit and get to know other areas that in this beautiful country. One of the things that I always want to eat when I'm there is a good Chocolate Caramel Finger. They are everywhere, in every pastry shop you will find them and of course they also have them in the supermarkets. They are very rich but delicious.
Here is my recipe:
INGREDIENTS
125 GRAMS OF BUTTER ( ABOUT 4 OZ.)
50 GRAMS OF GRANULATED SUGAR ( 2 OZ.)
175 GRAMS OF SIFTED FLOUR
FOR THE FILLING
125 GRAMS (4 OZ.) BUTTER
50 GRAMS OF GRANULATED SUGAR ( 2 OZ.)
2 TABLESPOONS OF GOLDEN SYRUP ( this is an English brand of syrup,
In the USA you may use KARO)
150 ml. ( 5 fl .oz.) CONDENSE MILK
CHOCOLATE TOPPING
125 GRAMS OF MILK CHOCOLATE
15 GRAMS OF BUTTER
Cream the butter and sugar together until light and fluffy. Add the flour and stir until the mixture is well blended. Roll out or with your hand pat down the mixture into a square pan.. Bake in a preheated oven at 350 degrees F or 180 degrees C. for about 25 minutes or until golden. Cool in the pan.
Place the filling ingredients in a saucepan and stir until it is all dissolved . Bring to a boil and cook stirring for 5 or so minutes. Cool and then spread over the cookie part or biscuit mixture and leave to set.
For the final topping melt the milk chocolate in a sauce pan over low heat. be careful not to burn and add the butter. Place the chocolate topping over the caramel and let stand till firm.
