255g plain flour
85g golden caster sugar
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!)
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...