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Makes 16
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For the spiced ginger shortbread
For the caramel filling
For the chocolate topping
Take everyone’s favourite caramel slice and give it a festive twist. A buttery ginger-spiced shortbread base made with Siúcra Caster Sugar is topped with a thick, golden caramel layer that really shows off the depth and richness of Siúcra Brown Sugar. Finished with a silky layer of milk chocolate, these slices are the ultimate Christmas treat – perfect with a mug of hot chocolate and a Christmas movie, or even left out for Santa on Christmas Eve.
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 22 x 22cm rectangular tin with parchment paper.
- Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the flour, salt, ginger and cinnamon until it forms a soft dough.
- Set aside roughly 150g of the dough.
- Press the remaining dough into the prepared tin and bake for 7-8 minutes until pale golden. Set aside to cool.
- Roll the dough you set aside out onto a flour-dusted counter. Cut star shapes of different sizes using star-shaped cookie cutters. Lay these out on a lined baking tray and bake until golden. Set aside to cool while you prepare the rest of the squares.
- Combine the butter, brown sugar, golden syrup and condensed milk in a saucepan over a medium heat. Stir continuously until the sugar has dissolved, then increase the heat and boil for 5-7 minutes, stirring constantly to ensure the mixture doesn’t burn on the bottom of the pan. The caramel should be a deep golden colour and thick, along the lines of a soft fudge consistency.
- Stir in the salt, then pour the caramel over the shortbread. Leave to cool for one hour or until just set.
- Once set, spread the melted milk chocolate to cover the caramel. Add the gingerbread stars and sprinkle with sea salt and white sprinkles if using. Allow to set for five minutes.
- Cut into squares and serve.
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