Caramel Shortbread | Let’s travel to Glasgow together!

Hello my lovelies!


Today I’m going to take you on a short trip to Scotland, the homeland of Mr. Zebra. We will explore not only the sights but also a few culinary highlights – are you in?

Let’s jump back to the year 2015: I am on a flight, headed to Glasgow, looking to celebrate Hogmanay and hoping to relax a little bit. Conveniently, I had my own personal guide there who could show me the most exciting parts of the city – not just the ones you can find in the guide books. Finally, we stood in front of a small delicatessen shop in Glasgow’s West End and Mr. Zebra had purchased for us an unassuming looking little triangle of biscuit, caramel and chocolate. “Better than Haggis,” I thought and I quickly bit a piece off. And I was far from disappointed! This treat is simple but also very, very tasty! And as you already may know, I have a weak spot for caramel… 😉


It was my aunt’s birthday soon after I arrived back in Germany and I of course wanted as always to bring her a sweet little thing. With Glasgow in mind, I opted for Caramel Shortbread, or “cat biscuits” as they will be known in my family from now on. Why? That will be revealed by the end of the post.


Caramel Shortbread

makes about 24

  • 115g soft butter
  • 55g sugar
  • 175g flour
  • 85g brown sugar
  • 135g butter
  • 3 Tbsp agave syrup or if it’s available: Golden Syrup
  • 1 can sweetened condensed milk (400g)
  • 140g chocolate


Preheat the oven to 200°C (or Gas Mark 6). Prepare a rectangular baking pan or a baking frame (about 20x25cm).

For the base, cream together the butter and sugar, then add the flour and knead until the mixture forms a dough. Press the mixture evenly into the pan and prick it with a fork. Pop it in oven for 10-15 minutes until it is golden brown. Remove from oven and let cool completely.

For the caramel, add brown sugar, butter, syrup and condensed milk in a large shallow pan and bring to a boil over a medium heat. Once it’s hot allow the mixture to simmer for about 5 minutes while you stir constantly until the mixture thickens and turns dark golden. Pour over the cooled shortbread base before smoothing it and leaving it to set.

Melt the chocolate (white, milk, dark, whichever you prefer) in a double boiler and spread in a thin layer evenly over the caramel. Store it briefly in the refrigerator so that it can set, then loosen the frame or the baking pan and cut into pieces.


And now we can all enjoy a piece of caramel shortbread and some impressions of Scotland…

Now back to the cat biscuits …

When I baked the shortbread for the first time it was colder outside than in the refrigerator so I put the leftover caramel shortbread on the terrace in our “natural fridge” for a few minutes because it had started to melt a bit. Unfortunately I forgot about it and an asshole cat crept up unnoticed, scratched with its claws and then licked up the caramel. When we finally realised something was up there was a large crater in the shortbread and the cat no doubt had a sore tummy… hence the name cat biscuits!

Have you ever been to Scotland? What did you think about their delicious treats?


See you, stay sweet & HAPPY BAKING!

xx Kristin


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