Scottish Caramel Shortbread

1. 1

   Make dough from the flour with 150 gram butter and 75 gram sugar.

2. 2

   Roll the mixture out into a large rectangle in an oven dish.

3. 3

   Bake 20 minutes at 165 degrees.

4. 4

   Boil the rest of the butter, the rest of the sugar and the cream (stir well all the time!) on a medium high fire until it begins to turn brown.

5. 5

   Spread it over the cookie rectangle.

6. 6

   Melt the chocolate with one tablespoon cream.

7. 7

   Make patterns on top of the caramel with a spoon (see picture).

8. 8

   Cut the cookie-rectangle into 30 smaller rectangles.

No additional tips available.