Serve Up A Right Royal Feast This Jubilee With These Earl Grey Caramel Slices
The Queen’s Platinum Jubilee is just around the corner and we’ve got a real treat to help you and your friends celebrate in style this summer.
These Earl Grey Caramel Slices feature a delicious base of a lightly citrusy Earl Grey shortbread biscuit, topped with a gooey Earl Grey caramel, and dark, salted chocolate.
All three layers come together in perfect harmony to create a pure caramel-filled, salted chocolate, crunchy cookie taste sensation worthy of the most regal of occasions.
INGREDIENTS
EARL GREY SHORTBREAD
2½ cups all-purpose flour
½ cup Florida Sunshine Sugar
2 tsp Earl Grey black tea, ground*
½ tsp salt
16 Tbsp unsalted butter, melted (2 sticks)
EARL GREY CARAMEL
1 (14-oz) can sweetened condensed milk
1 cup packed light brown sugar
½ cup heavy cream
½ cup light corn syrup
8 Tbsp unsalted butter (1 stick)
½ tsp salt
1 tsp Pure Vanilla Extract
2 tsp Earl Grey black tea, ground*
CHOCOLATE TOPPING
1½ cups dark chocolate chips
4 tsp vegetable oil
PREPARATION
Preheat oven to 350°F.
Make a foil sling for a 13×9-inch baking pan by folding two long sheets of aluminium foil; roughly 13×16″ and 9×19″.
Lay sheets of foil in the pan, perpendicular to each other, with extra foil hanging over the edges and push foil into all corners and sides, smoothing flush to the pan.
MAKING THE SHORTBREAD
To make the shortbread, combine the flour, sugar, ground tea, and salt in medium bowl and add melted butter and then stir with rubber spatula until flour is evenly moistened.
Transfer the dough to a prepared pan and press and smooth it to an even thickness.
Using a fork, pierce dough at 1-inch intervals and then bake until light golden brown and firm to touch (25 to 30 minutes) before transferring the pan to a wire rack to cool for at least 20 minutes.
TO MAKE THE CARAMEL
Stir all ingredients together in large, heavy-bottomed saucepot and cook over medium heat, stirring constantly for between 15 and 20 minutes before pouring over shortbread and spread evenly
Be sure to let it cool completely for about 1½ hours.
TO MAKE THE CHOCOLATE
Place chocolate and oil in a small bowl and microwave in 30-second increments, stirring in between, until chocolate is fully melted.
Pour over the caramel and spread evenly and then sprinkle with sea salt before refrigerating until the chocolate is set.
Lift the shortbread out of the pan using the foil overhang and transfer to cutting board before slicing into small pieces using a serrated knife and serving.
TRY OUR EARL GREY TEA
Why not complete the ultimate Earl Grey jubilee experience with a cup of one of our most popular loose leaf teas?
A timeless classic, combining pure China and Ceylon black teas, both refreshing and smooth, the unique citrus flavour of this national treasure comes from the oil obtained from the rind of the bergamot orange.
It offers a scent which is said to have deeply relaxing qualities, making this a perfect partner for these delicious Earl Grey Caramel Slices.
WHAT’S IN IT?
Black tea leaves, bergamot oil
HOW DOES IT TASTE?
Uplifting, smooth, fragrant
OUR TOP TIP
Add slices of lemon/orange & chill for a refreshing cold brew
