Wednesday, 20 June 2018

Salted Caramel, Chocolate and Hazelnut Shortbread Squares

With the demise of the Clandestine Cake Club - which I think is continuing as just a Facebook page - a few of the local members decided to try and keep a group going on our own. For our first meeting I decided to stick to a familiar recipe rather than experiment. Now that we are no longer bound by CCC rules of large cakes only, and as the attendance wasn't going to be huge, I decided to make a traybake of shortbread squares filled with a fudgy layer of salted caramel and chocolate, following  this recipe which I have used before. Using this recipe also meant that any leftovers would keep for longer than a cake would - I already have too much cake in the freezer!



I followed the recipe exactly as written in the link above, so no need to write it out again. In the end, there were only a few pieces left for me to bring home, but they were as delicious as the first time round!

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