I absolutely love tea and tea time treats. So with Mother’s Day right around the corner, which is clearly the perfect time for a tea party, this seems like a wonderful time to share one of my favorite tea time treats. Scottish Caramel Shortbread. It’s a buttery, melt in your mouth treat, with just a touch of sweetness from the gooey caramel which sits on top. I would pair this treat with a good cup of Scottish Breakfast or Irish Breakfast tea (with just a pinch of sugar and a splash of cream). This recipe actually comes directly from a Scottish Recipes cookbook my mom and I picked up whilst in Scotland a while back (super touristy factor – we bought it at some castle we were touring lol). It has all kinds of great recipes for traditional Scottish foods, like haggis. Yum. Okay not really, but there are a lot of other good recipes.
Anyway, I believe this Mother’s Day calls for a fancy tea time. Complete with delicious tea (see above), tea time treats such as the one below, & of course, a Downton Abbey marathon 🙂
Buttery, melt in your mouth, delicious goodness.
I adjusted the recipe a little bit and also eliminated the chocolate topping which is typically part of the standard for Scottish Caramel Shortbread (which is also called Millionaire’s Shortbread and can also be referred to as a Twix Bar – for that recipe, see here). I kind of feel like for this specific caramel recipe, the chocolate would have been overwhelming since the star here is really the butter flavor.
I should also note that this was probably the easiest shortbread/caramel concoction I’ve ever made.
Scottish Caramel Shortbread
Adapted from Traditional Scottish Recipes Cookbook
2 cups All Purpose Flour
1.5 sticks Butter, softened (I used salted)
3/4 cup Granulated Sugar (aka white sugar)
1 can Condensed Milk (standard can is 14oz)
1/2 cup Brown Sugar (I prefer dark brown sugar)
1/2 stick Butter
Preheat oven to 350 degrees F. Line an 9×13 glass baking dish with parchment paper.
For the shortbread: In a bowl, combine the flour and butter until you have a breadcrumb-like consistency. Add the sugar. Mix until combined. Pour this mixture into your prepared pan. Press evenly and firmly throughout the pan. It will be very much like breadcrumbs that just have a little moisture to them. Bake for approximately 35 minutes or until golden brown. Allow to cool.
For the caramel: Pour the condensed milk into a medium sized pot, add the butter and brown sugar. Heat on the stove over medium high heat. Stirring constantly (so it does not stick) to dissolve the brown sugar and melt the butter. Stir until it begins to simmer. Continue stirring until the mixture thickens (about ten minutes or so). Pour the caramel over your cooled shortbread base.
Place the whole thing in the fridge or freezer to set the caramel. Once everything has cooled, you will have a gooey, buttery, delicious treat. Cut into squares to serve.
Optional: Sprinkle sea salt on top of the caramel.
More Mother’s Day recipes to follow! What are your Mother’s Day plans?