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Mary Berry Caramel Shortcake

Mary Berry Caramel Shortcake

Mary Berry's caramel shortcake has a crisp buttery base, thick golden caramel, and a smooth chocolate top.
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Prep Time 30 minutes
Cook Time 30 minutes
Setting Time 2 hours
Total Time 3 hours
Servings: 24 Pieces
Course: Dessert
Cuisine: British
Calories: 285
Ingredients Method Notes

Ingredients
  

  • Shortcake Base:
  • 225 g plain flour sifted
  • 75 g icing sugar sifted
  • 150 g unsalted butter cold and cubed
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 –2 tbsp cold water
  • Caramel Layer:
  • 150 g unsalted butter
  • 150 g soft light brown sugar
  • 4 tbsp golden syrup
  • 150 ml double cream
  • 1 tsp vanilla extract
  • Pinch of flaky sea salt
  • Chocolate Top:
  • 200 g milk chocolate finely chopped
  • 50 g dark chocolate 70%, finely chopped
  • 20 g unsalted butter

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x20cm tin.
  2. Pulse flour, icing sugar, and butter in a food processor until fine breadcrumbs. Add egg yolk, vanilla, and cold water until dough just comes together. Roll out to tin size (5mm thick). Press into tin. Prick all over. Bake 18–22 minutes until pale golden. Cool completely.
  3. Melt butter, brown sugar, and golden syrup in a heavy-based pan. Add cream and stir. Bring to a steady bubble and stir constantly for 8–10 minutes until deep amber and 115°C on a thermometer. Remove from heat. Add vanilla and sea salt. Pour over cooled base. Cool at room temperature for 1 hour.
  4. Melt milk chocolate, dark chocolate, and butter together over barely simmering water until smooth. Pour over set caramel and spread evenly. Score lightly after 20 minutes. Leave to set fully at room temperature.
  5. Lift from tin. Cut with a hot wiped knife in single downward motions.

Notes

Roll the shortcake base rather than pressing it for a lighter, more even texture.
Use a sugar thermometer — caramel is ready at 115°C.
Always add sea salt to the caramel — it makes a significant difference to the flavour.
Score the chocolate layer after 20 minutes to prevent cracking when cutting.
Cut with a hot knife wiped dry between every cut.
Store in an airtight container at room temperature for up to 5 days.
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