Makes 12 incredible Shortbreads

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Ingredients

• For the Shortbread
• 225g plain flour
• 175g butter
• 75g caster sugar
• For the Topping
• 150g butter
• 379g condensed milk
• 100g golden syrup
• 350g milk/dark chocolate

Method

1. Preheat the oven to 150ºC/Gas Mark 2 and line a 23cm square tin with baking parchment.
2. To make the shortbread, mix the flour, butter and sugar in a food processor and pulse until combined.
3. Put the mixture into the cake tin and with the back of a spoon press down until firmly in.
4. Bake for about 30 minutes or until golden brown.
5. Once the shortbread has cooled make the caramel.
6. To make the caramel, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter has melted and the mixture is smooth.
7. Increase the heat and bring the mixture to a boil, stirring frequently. Keep stirring until the caramel is thick and turns golden-brown. (You may have brown bits in the caramel and that’s perfectly fine).
8. Put the caramel in the fridge to cool.
9. Once the caramel is cool, melt the chocolate in a bowl over a pan of simmering water, ensuring that the bowl doesn’t touch the water.
10. Pour the melted chocolate over the caramel and put it back in the fridge to cool completely.
11. Cut into squares and enjoy.