February 25, 2014

Rosies shortbread treat with rosemary-infused salted caramel.


225g plain flour
85g caster sugar
315g unsalted butter (200g for the shortbread, 115g for the caramel)
2 x 397g can sweetened condensed milk (original recipe called for 1 tin, after I put it on the shortbread I decided to add a second tin)
4 tablespoons golden syrup
2 fresh rosemary sprigs
1 teaspoon sea salt
200g good-quality plain chocolate, at least 70% cocoa solids

Rosies shortbread treat with rosemary infused salted caramel.  recipes  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

 

 

 

 

 

Preheat the oven to 170c

Mix flour, sugar and rub in the butter

Push into dish, (you may want to line it with grease proof paper) then prick with a fork. Cook till golden brown, Allow to cool.
Rosies shortbread treat with rosemary infused salted caramel.  recipes  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

 

 

 

 

 

Melt butter in a saucepan, pour in condensed milk, golden syrup and rosemary.

Cook over a medium heat, stir constantly about 10 minutes till thickened and the milk becomes a light caramel colour, be careful not to burn it.

Remove the rosemary and pour the caramel over the cool biscuit base. spread it evenly. Sprinlke with salt.

Rosies shortbread treat with rosemary infused salted caramel.  recipes  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.

 

 

 

 

 

Melt the chocolate over a bain marie or microwave for about 1 minute 30 s second stir half way through.

Spread the chocolate then allow to cool, put in the fridge to set. Cut into portions, you can serve from the fridge but if you leave them at room temperature for a while the caramel goes lovely and gooey.

 

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