Paul Hollywood showcased his delicious chocolate caramel shortbread biscuit bars for today’s technical challenge on The Great British Bake.
The ingredients for the shortbread biscuit base are: 55g unsalted butter, softened, 25g caster sugar, 55g plain flour and 25g cornflour.
For the caramel filling: 90g caster sugar, 15g liquid glucose, 45ml double cream and 50g unsalted butter.
For the chocolate coating: 300g milk chocolate, chopped.
See recipes by Paul in the book titled: A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence, available from Amazon now.