thegorbals

Hi All hope you are al well
Bero Recipe .... 9oz (225g) SR flour ....6oz(150g) Margarine .......3oz (75g) Castor Sugar
Topping 6oz (150g) Margarine ...4oz (100g) Castor Sugar ...14oz (397g) can of condensed milk,
1 Tablespoon (1x15ml) Golden Syrup ....few drops of vanilla flavouring .....6oz (150g chocolate )
Method
(1) Mix flour and sugar rub in margarine ....(2) Tip into a 11x7 inch swiss roll tin (3) Bake for 20/25 mins.at Gas mark 3 or 160 C....325 F Leave in tin until cold.
(4) Make the Filling Melt Marg., Sugar and syrup in a saucepan, addcondensed milk and vanilla flavouring and simmer for 6 minutes stirring cont/ (5) Por over shortbread base leave until cool
(6) Melt Chocolate and pour over caramel, leave to set and cut into bars. Hope it turn out good for you

I'll post Mary Berrys tomorrow for you
Amelia

HI Amelia...Thanks for the recipe...I will have to try it either tomorrow or on Sunday when our next two big snow storms are coming in...It will probably add another couple of inches to "you know where" but at my age now I try to enjoy everything in moderation...My motto is......"you are a long time dead" so enjoy yourself it's later than you think...Wasn't that a song in our younger years... Margaret gbya

Hi Amelia
Thanks for the recipe. Will look forward to seeing the other one too.
Cheers, Sheila

Hi Sheila/ Amelia
Many thanks for Caramel Cake /Shortbread / Millionaires cake,and I will be
having a go this weekend. So wish me luck .! In the old "Dinner Halls " I had it with Custard and I will
be mixing the two together again.!! Whilst you sometimes got seconds on most other sweets but I
do not remember getting extra Caramel Shortbread.! Wish me well.
Best regards Reg

Hi Reg
Good luck with making the caramel shortbread, hope it turns out great for you. Haven't had time lately to make it myself, but hopefully I'll get to it soon. I loved it with custard too. You're so right about never getting extra's of it in dinner school. I was a server in dinner school and we never got extra of it either. Take care and all the best, Sheila

amelia wrote:Hi All hope you are al well
Bero Recipe .... 9oz (225g) SR flour ....6oz(150g) Margarine .......3oz (75g) Castor Sugar
Topping 6oz (150g) Margarine ...4oz (100g) Castor Sugar ...14oz (397g) can of condensed milk,
1 Tablespoon (1x15ml) Golden Syrup ....few drops of vanilla flavouring .....6oz (150g chocolate )
Method
(1) Mix flour and sugar rub in margarine ....(2) Tip into a 11x7 inch swiss roll tin (3) Bake for 20/25 mins.at Gas mark 3 or 160 C....325 F Leave in tin until cold.
(4) Make the Filling Melt Marg., Sugar and syrup in a saucepan, addcondensed milk and vanilla flavouring and simmer for 6 minutes stirring cont/ (5) Por over shortbread base leave until cool
(6) Melt Chocolate and pour over caramel, leave to set and cut into bars. Hope it turn out good for you

I'll post Mary Berrys tomorrow for you
Amelia

Hello Amelia
I have just finished copying down your recipe, I always loved this with some hot custard...even although I hate anything made from milk....must be the caramel and chocolate that makes it taste so nice. Must give this a go...yum. By the way can you use butter instead of margarine or must it be marg?

Thanks for the recipe Amelia
Cheers

Rosemary

Hi Amelia made the caramel shortbread. Unfortunately couldn't get golden syrup here, so substituted with a different syrup. They turned out not too bad at all. Well there wasn't any left, let me put it like that. I used swiss chocolate but I think I prefer my favourite Cadbury's, so would use that next time. Thank you again for posting the recipe, appreciate it. Hope you are well and still busy with your crafts. Bye for now, Sheila