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Harvards Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Got the original recipe from an old Cadburys Cookbook. These have to be Harv’s shortbread now because the Recipe has been tweaked so much to my taste as I am sure you will too!! They are so good but so BAD

Got the original recipe from an old Cadburys Cookbook. These have to be Harv’s shortbread now because the Recipe has been tweaked so much to my taste as I am sure you will too!! They are so good but so BAD

Ingredients

Serves: 6

Metric Cups

For the Shortbread

  • 75 grams caster sugar
  • 175 grams plain flour
  • 75 grams cornflour
  • 1 orange peel (grated)
  • 25 grams walnut pieces (or peanuts)
  • 30 grams raisins (or cranberries)
  • 175 grams butter

For the Topping

  • 125 grams butter
  • 125 millilitres condensed milk
  • 125 grams caster sugar
  • 40 millilitres golden syrup
  • 200 grams milk chocolate

For the Shortbread

  • 3 ounces superfine sugar
  • 6 ounces all-purpose flour
  • 3 ounces cornstarch
  • 1 orange peel (grated)
  • 1 ounce walnut pieces (or peanuts)
  • 1 ounce raisins (or cranberries)
  • 6 ounces butter

For the Topping

  • 4 ounces butter
  • 4⅖ fluid ounce sweetened condensed milk
  • 4 ounces superfine sugar
  • 1⅖ fluid ounce golden syrup or light corn syrup
  • 7 ounces milk chocolate

Method

Harvards Shortbread is a community recipe submitted by Harvey Nicoll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cream butter and sugar together, sift together the flours and add them to the creamed mixture along with the orange rind, nuts and fruit. mix well. If the mixture becomes sticky sprinkle in a little extra flour.
  • Press into tin level surface with a knife prick with a fork. Bake in warm oven (160/4) for 25 minutes until golden brown. Remove from oven leave in the tin.
  • Prepare the topping. Melt all the ingredients except the chocolate over a low heat in a big sturdy saucepan. Stir.
  • When sugar has melted and all is smooth bring to the boil cook for 5 minutes. Stir constantly and carefully so the base doesn’t burn and stick, It does give you an armache, but stick with it.
  • When a nice rich colour Pour over the shortbread base in the tin set to one side.
  • Melt Chocolate in a bowl over a pan with some boiling water. Once melted, pour over the caramel and allow to cool. Once cool enough refrigerate for a while.
  • Cut into fingers and store in airtight tin.
  • Cream butter and sugar together, sift together the flours and add them to the creamed mixture along with the orange rind, nuts and fruit. mix well. If the mixture becomes sticky sprinkle in a little extra flour.
  • Press into tin level surface with a knife prick with a fork. Bake in warm oven (160/4) for 25 minutes until golden brown. Remove from oven leave in the tin.
  • Prepare the topping. Melt all the ingredients except the chocolate over a low heat in a big sturdy saucepan. Stir.
  • When sugar has melted and all is smooth bring to the boil cook for 5 minutes. Stir constantly and carefully so the base doesn’t burn and stick, It does give you an armache, but stick with it.
  • When a nice rich colour Pour over the shortbread base in the tin set to one side.
  • Melt Chocolate in a bowl over a pan with some boiling water. Once melted, pour over the caramel and allow to cool. Once cool enough refrigerate for a while.
  • Cut into fingers and store in airtight tin.
  • Tell us what you think