Use extra parchment paper that hangs over the sides for easy removal from the pan after they’re done baking. Bake the sweet shortbread crust in a square baking pan to get thicker lime bars.

Line a 23cm/9in square cake tin with baking ... then pour over the cooled shortbread. Allow to cool completely. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the ...

Timing is of the essence here, and you’ll want to make sure you have your full attention on what’s going on in the pan, so the caramel does not burn. It's also a good idea to wear long sleeves ...

Grease a baking sheet with more butter ... Refrigerate the dough for at least 20 minutes or up to several hours. Mixing Shortbread Pulse all the ingredients until the dough is evenly colored ...

Line a 23cm/9in square cake tin with baking ... then pour over the cooled shortbread. Allow to cool completely. Melt the chocolate in a bowl set over a pan of simmering water (ensure that the ...