As if shortbread wasn’t already good enough… try Milk Chocolate & Dulce de Leche Shortbread. Yep.
Classic, crunchy shortbread just goes so well with smooth dulce de leche. And chocolate makes everything even better. I don’t think I need to say anymore, just bake this recipe. (it is also the post popular reel I have done on my gram so far, so clearly you guys love it too!)
Ingredients:
225g plain flour
225g butter, softened
175g caster sugar
100g milk chocolate, cut into chunks, and extra for topping
1 heaped tbsp of Dulce de Leche, and extra for topping
Method:
- Preheat your oven to 160 fan and line a 30x23cm traybake or cake tin with baking paper.
- (I use a food processor for this recipe, but you don´t have to if you haven’t got one, doing it by hand will work just as well!) combine the flour and sugar together, then add the butter and mix until a dough forms, then add the dulce de leche. Stir through the chocolate chips, then press the dough into the baking tin, trying to get it into as even of a layer as possible. Bake for about 35 minutes until golden in colour.
- While the shortbread is baking, melt a little extra chocolate.
- Remove the shortbread from the oven once its baked, and then drizzle over the melted chocolate and a little extra dulce de leche.
- Keep in an airtight container for up to 5 days – if there’s any left over!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
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