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Guinness caramel, dark chocolate & sea salt
About the recipe
This one is hard to beat. Whether enjoyed as a gift, for afternoon tea or even lightly warmed and served with ice cream for pud – it’s all good, and a wonderful twist on a simple classic. Shortbread, caramel, chocolate – what’s not to love?
Recipe From
SHORTBREAD
175g unsalted butter (cold), plus extra for greasing
300g plain flour
50g caster sugar
CARAMEL
250g soft light brown sugar
250g unsalted butter
100ml Guinness
300ml crème fraîche
CHOCOLATE
300g quality dark chocolate (70%)
25g unsalted butter
Find the recipe!
For the full recipe, head to page 276 of Jamie Oliver's Christmas Cookbook.
Before the chocolate sets, sprinkle over chopped dried fruit and nuts, go mad with a scattering of toffee popcorn (I love how dramatic this looks), swirl through milk or white chocolate, add a pinch of dried red chilli flakes, a scattering of seeds, smashed-up pretzels, or any Christmas chocolates. Use your imagination and have fun – this isn’t for every day, so seize the opportunity to go all out!
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