- 200 GRAM FLOUR
- 175 GRAM BUTTER
- 125 GRAM SUGAR
- 1 DECILITER CREAM
- 100 GRAM CHOCOLATE
- 300 GRAM FLOUR
- 200 GRAM SOFT BUTTER
- 125 GRAM SUGAR
- 1 TSP VANILLA SUGAR
- 3 EGG YOLKS
Make dough from the flour with 150 gram butter and 75 gram sugar. Roll the mixture out into a large rectangle in an oven dish. Bake 20 minutes at 165 degrees. 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. Spread it over the cookie rectangle. Melt the chocolate with one tablespoon cream. Make patterns on top of the caramel with a spoon (see picture). Cut the cookie-rectangle into 30 smaller rectangles.
Go to the shortbread page for various delicious shortbread recipes.
This is a Scottish recipe. I was inspired by a Scottish ball I once visited, after which I started looking for the recipe of haggis, and thus found a website for traditional Scottish recipes.
Beat the butter and the sugar 2 minutes; add the egg yolks one by one and beat them in. Add the vanilla sugar. Make heaps on a baking sheet and bake them 8 minutes at 180 degrees in the oven.
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