Lowestoft Recipes from Jackie's Kitchen
4th December 2012
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Makes 16


255g plain flour

175g butter

85g golden caster sugar


175g butter

115g golden caster sugar

3 tbsp golden syrup

400g can condensed milk

200g milk chocolate, broken into pieces


Preheat the oven to 180C.

Place the flour, butter and sugar in a food processor and process until it starts to bind together.

Press into a greased shallow, square cake tin and bake for 25 minutes until golden.

Place the butter, sugar, syrup and condensed milk in a pan and heat gently until the mixture starts to boil.

Simmer for 8 minutes, stirring constantly until mixture thickens. Pour over the shortbread base and chill in the fridge until firm.

Melt the chocolate in a bowl and pour over the caramel mixture. Return it to the fridge until set.

Cut into 16 pieces with a sharp knife.


These are classic and an instant hit!

They keep in an airtight tub in the fridge for about 5 days (If they last that long!)



About the Author

Jackie T

Member since: 8th November 2012

I am a high school music teacher and cooking and baking are great hobbies of mine.
I also love to sing, as I am a fully trained and professional mezzo soprano.
My husband and I love good food and fine...

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