We're obsessed with malt extract’s rich, almost savoury flavour and we love how it adds a treacle toffee-ness to the caramel in this recipe.
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For the shortbread
- 150 g unsalted butter, softened, plus extra to grease
- 75 g caster sugar
- 150 g plain flour
- 75 g cornflour
For the caramel
- 150 g malt extract
- 397 g condensed milk
- 175 g unsalted butter, chopped
- 125 g caster sugar
For the topping
- 350 g milk chocolate
- 40 g dark chocolate
- Step 1Preheat oven to 180°C (160°C fan) mark 4.
Grease and line a 20cm
square tin with baking
parchment. For the
shortbread, in a large
bowl using a handheld
electric whisk, beat the
butter and sugar until
combined. Sift in both
flours and beat until just
combined. Tip into the lined tin and press to
level with the back of
a spoon. Prick all over
with a fork and bake
for 25min, until golden.
Leave to cool completely
in the tin.
- Step 2For the caramel,
put all the ingredients
in a medium pan over
low-medium heat. Stir,
using a spatula, until the
sugar dissolves. Increase
the heat to medium and
bubble, stirring all the
time, for 10min, until
the mixture is an even
caramel colour. Carefully
pour the hot caramel
over the shortbread and
spread to level. Leave to
cool for 30min.
- Step 3For the topping, melt
the milk chocolate in
a heatproof bowl set
over a pan of barely
simmering water, until
smooth. Pour over the
cooled caramel layer,
smoothing with
a spatula to level.
Leave to set at room
temperature.
- Step 4Melt the dark
chocolate as before.
Pipe/drizzle over the set
milk chocolate in a swirl
pattern. Leave to set
at room temperature.
Transfer to a board and cut into squares.
GH TIP:
Make sure you use the liquid malt extract that comes in a jar, rather than a malted milk powder.
TO STORE:
Store in an airtight
container at room
temperature for up
to 5 days.
Per square:
- Calories: 487
- Protein: 5g
- Total fat: 26g
- Saturates: 16g
- Carbs: 57g
- Total sugars: 45g
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
