Edinburgh Squares
Indulge in the rich, buttery layers of Edinburgh Squares, a decadent treat that combines a crumbly shortbread base, luscious caramel filling, and a silky dark chocolate topping. This easy-to-make recipe captures the essence of classic Scottish baking, perfect for sharing at gatherings or savoring with your favorite cup of tea. The golden syrup and sweetened condensed milk ensure a luxuriously smooth caramel, while a touch of vegetable oil gives the chocolate topping a glossy, professional finish. With just 20 minutes of prep time and simple ingredients, these irresistible squares are sure to become a household favorite for dessert lovers everywhere.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 250 grams All-purpose flour
- 1 can Sweetened condensed milk
- 3 tablespoons Golden syrup
- 200 grams Dark chocolate
- 2 teaspoons Vegetable oil
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm x 20cm (8-inch square) baking tin with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Gradually add the all-purpose flour to the butter and sugar mixture, stirring until it forms a soft, crumbly dough.
Press the dough evenly into the prepared baking tin, smoothing it out to create an even layer.
Bake the shortbread base in the preheated oven for 20 minutes, or until lightly golden around the edges. Remove and let cool completely in the tin.
While the base cools, prepare the caramel filling. In a medium saucepan, combine the sweetened condensed milk and golden syrup over medium-low heat.
Stir the caramel mixture constantly to avoid burning, cooking for about 8-10 minutes, until thickened and golden brown.
Pour the caramel filling evenly over the cooled shortbread base, spreading it out with a spatula. Allow it to set in the refrigerator for 30 minutes.
Once the caramel has set, melt the dark chocolate and vegetable oil together in a heatproof bowl over a pan of simmering water, or in short bursts in the microwave.
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula. Let the chocolate set in the refrigerator for at least 1 hour.
Once fully set, carefully remove the squares from the tin using the parchment paper and cut into 16 equal pieces.
Serve your Edinburgh Squares with tea or coffee, and enjoy!
Nutrition Facts
Calories |
5561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.6 g | 360% | |
| Saturated Fat | 158.7 g | 794% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 727.7 g | 265% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 516.3 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1331 mg | 102% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 3225 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
