Description of this recipe
Scotch Finger Caramel Slice is a beloved Australian dessert that perfectly balances three irresistible layers: a buttery shortbread base, a rich and gooey caramel center, and a smooth, decadent chocolate topping. Inspired by the classic use of “Scotch finger” style biscuits, this homemade version elevates the traditional treat with a fresh-baked base that melts in your mouth. Each bite delivers a harmonious blend of textures—crumbly, creamy, and silky—making it an indulgent dessert that feels both nostalgic and luxurious. Whether served at gatherings, afternoon tea, or as a personal treat, this slice is guaranteed to impress.
Why you will love this recipe
You will love this recipe because it combines simplicity with indulgence. Despite its elegant appearance, each layer is straightforward to prepare, making it accessible even for beginner bakers. The shortbread base provides a sturdy, buttery foundation, while the caramel layer adds deep sweetness with a hint of richness. The chocolate topping ties everything together with a satisfying snap and smooth finish. This dessert is also incredibly versatile—you can customize it with dark, milk, or even white chocolate, or add a touch of sea salt for contrast. It stores well, making it perfect for make-ahead occasions and sharing with friends and family.
Ingredients:
For the shortbread base:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
For the caramel layer:
- 1 can sweetened condensed milk
- 1/2 cup unsalted butter
- 2 tablespoons golden syrup
For the chocolate topping:
- 200 grams dark chocolate, chopped
Preparation:
Step 1
Preheat your oven to 350°F (175°C) and line a square baking dish with parchment paper, leaving some overhang on the sides for easy removal later. This step ensures that your caramel slice can be lifted out cleanly once set.
Step 2:
Prepare the shortbread base by combining the flour and granulated sugar in a mixing bowl. Add the cold, cubed butter and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the prepared baking dish, creating a compact base.
Step 3:
Bake the shortbread base in the preheated oven for about 15 minutes, or until it turns lightly golden. Remove it from the oven and allow it to cool slightly while you prepare the caramel layer.
Step 4:
In a saucepan over medium heat, combine the sweetened condensed milk, butter, and golden syrup. Stir continuously as the mixture melts and begins to thicken. Continue cooking for about 8–10 minutes until the caramel becomes smooth, thick, and slightly golden in color. Be careful not to let it burn—constant stirring is key.
Step 5:
Pour the warm caramel evenly over the baked shortbread base, spreading it out with a spatula if needed. Place the dish in the refrigerator and allow the caramel to set for at least 1–2 hours, or until firm to the touch.
Step 6:
Once the caramel layer is set, melt the chopped dark chocolate using a microwave or double boiler, stirring until smooth and glossy. Pour the melted chocolate over the caramel layer and spread it evenly to cover the surface.
Step 7:
Return the slice to the refrigerator and chill until the chocolate is fully set. Once firm, remove the slice from the pan using the parchment paper overhang and cut into squares or rectangles using a sharp knife. Serve and enjoy.
Serving Suggestions:
Serve Scotch Finger Caramel Slice chilled or at room temperature, depending on your preference. It pairs beautifully with a hot cup of tea or coffee, making it an ideal afternoon treat. For special occasions, you can garnish the top with a light sprinkle of sea salt or drizzle with extra melted chocolate for a decorative finish. Arrange slices neatly on a dessert platter for an elegant presentation.
Tips:
Ensure the butter for the shortbread is cold, as this helps create a crumbly, tender base. When cooking the caramel, keep the heat moderate and stir constantly to prevent burning or sticking. If you prefer a softer chocolate topping that is easier to slice, add a teaspoon of oil or butter to the melted chocolate. For clean cuts, use a sharp knife and wipe it between slices. Store the slices in an airtight container in the refrigerator to maintain freshness and texture.
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes (plus chilling time)
Nutritional Information:
Calories: 320 per serving
Protein: 3g
Sodium: 120mg
Conclusion
Scotch Finger Caramel Slice is a timeless dessert that delivers rich flavor and satisfying texture in every bite. Its layered composition makes it visually appealing while offering a delightful combination of buttery, sweet, and chocolatey elements. Whether you’re making it for a celebration or simply to satisfy a sweet craving, this recipe is a reliable and impressive choice. Once you try it, it’s sure to become a staple in your dessert repertoire.
Questions and Answers:
- Can I use store-bought biscuits instead of making the base?
Yes, you can use crushed biscuits mixed with melted butter as a shortcut, but a homemade shortbread base provides better flavor and texture. - How do I know when the caramel is ready?
The caramel is ready when it thickens, turns slightly golden, and pulls away from the sides of the pan while stirring. - Can I use milk chocolate instead of dark chocolate?
Absolutely. Milk chocolate will give a sweeter taste, while dark chocolate offers a richer, slightly bitter contrast. - How should I store caramel slice?
Store it in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving if desired. - Why is my caramel too soft or runny?
This usually happens if the caramel hasn’t been cooked long enough. Make sure to cook it until thickened and allow enough chilling time to set properly.
