Coolmore Cakes 2023 Coolmore Cakes 2023
We stock an amazing range of delicious sponge and fruit cakes, shortbread that is melt in the mouth and all your favourite sweet biscuity treats!


Coolmore first began baking cakes in 1988 in an old farmhouse in West Cork, an area famous for its delicious artisan food products. Choose from flavours such as Carrot, Chocolate Fudge, Coffee & Walnut, Lemon, Fruit, Ginger Latte and many more!
Nevis Chocolate Cake


Established in 1980, Nevis Bakery is an award winning family own food production company within the Scottish Craft bakery industry.


Bake the highest quality Scottish shortbread to original family recipes, delivering the best that Scotland has to offer.


Caramel Shortcake, Empire Biscuits, Flapjack, Meringue Kisses and so much more!



Chocolate Caramel Shortbread Bars


Takes 4 Hours, Serves 10 peopleChocolate Caramel Shortbread Bars

  • 2x Packs of Walker's Shortbread Fingers
  • 200g Unsalted Butter
  • 3 tbsp Caster Sugar
  • 4 tbsp Golder Syrup
  • 397g Condensed Milk
  • 300g Dark Chocolate
  • 1 tbsp Coconut Oil
  • Sprinkle of Sea Salt Flakes



  1. Line a baking tray with greaseproof paper.
  2. Lay the Shortbread Fingers apart on the tray, ready for their toppings.
  3. Add the condensed milk, butter, sugar, and golden syrup into a medium sized pan and melt on a medium heat till the sugar has dissolved. Stir the mixture to stop it from sticking to the base and sides of the pan.
  4. Once the sugar has fully dissolved, continue to heat the mixture on a higher heat, until it reaches boiling point. Boil gently for 5 minutes stirring constantly. The mixture is very hot at this point so stir gently and take care not to splash.
  5. The mixture is ready when it has thickened and changed to a slightly darker golden colour. Remove the mixture from the hot pan, decant into a bowl and set aside to cool to room temperature. (If the mixture has separated or becomes grainy, due to overheating, mix with an electric mixture for a few minutes to make smooth). The texture of the caramel once cooled should be like thick cream cheese.
  6. Scoop the room temperature caramel into a piping bag and pipe onto the top of the shortbread fingers in smooth lines. Cool in the fridge for 30 minutes and then apply a second coat of caramel.
  7. Melt the dark chocolate and the coconut oil in a bain-marie over gentle heat.
  8. Fully coat the caramel coated shortbread fingers with the melted chocolate mixture. Set on a wire rack to remove excess chocolate.
  9. Put in the fridge for least at 60 mins to set the chocolate.Remove from the fridge 30 minutes before eating. For the salted option, sprinkle the sea salt flakes over the chocolate topping before serving.

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