100 g (4 oz) butter or margarine, softened
50 g (2 oz) sugar
150 g (6 oz) plain flour
50 g (2 oz) sugar
150 g (6 oz) plain flour
for the filling
100 g (4 oz) butter or margarine
75 g (3 oz) sugar
30 ml (2 tbsp) golden syrup (or corn syrup)
196 g (6 oz) can condensed milk
75 g (3 oz) sugar
30 ml (2 tbsp) golden syrup (or corn syrup)
196 g (6 oz) can condensed milk
for the Topping
175 g (6 oz) plain chocolate
30 ml (2 tbsp) milk
30 ml (2 tbsp) milk
method
1. Cream together the butter or margarine and sugar until light and fluffy.
2. Stir in the flour. Work the dough with your hands and knead well together.
3. Roll out and press into a shallow 20 cm (8 in) square pan. Prick well with a fork.
4. Bake at 180°C (350°F) Gas 4 for 25 - 30 minutes. Cool in the pan.
5. To make the filling, put all the ingredients into a pan and heat gently, stirring until the sugar has dissolved. Bring to the boil and cook, stirring for 5-7 minutes until golden.
6. Pour the caramel over the shortbread base and leave to set.
7. Melt the chocolate and milk together. Spread it evenly over the caramel. Leave until quite cold before cutting into squares..
2. Stir in the flour. Work the dough with your hands and knead well together.
3. Roll out and press into a shallow 20 cm (8 in) square pan. Prick well with a fork.
4. Bake at 180°C (350°F) Gas 4 for 25 - 30 minutes. Cool in the pan.
5. To make the filling, put all the ingredients into a pan and heat gently, stirring until the sugar has dissolved. Bring to the boil and cook, stirring for 5-7 minutes until golden.
6. Pour the caramel over the shortbread base and leave to set.
7. Melt the chocolate and milk together. Spread it evenly over the caramel. Leave until quite cold before cutting into squares..
serving amount
makes 16
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