Caramel Shortbread

WARNING: Turn away if you are on a diet!

This are sooooooo not good for your waste but yummy in the tummy.

Shortbread:

225 g. plain flour
75 g. caster sugar
175 g. unsalted butter

Caramel200 g. unsalted butter
379g. can sweetened condensed milk
4 tablespoons golden syrup

Chocolate Topping
325 g. plain chocolate

brownie tin or similar, greased and the bottom lined with waxed paper

Preheat the oven to 170 C/gas mark 3/325 F

Put the flour and sugar into a bowl and rub in the butter, clumping the dough together to make a ball. Press this shortbread mixture into the tin and smooth it down, I used my sons little rolling pin to do this.

 Prick with a fork and cook for five minutes, then lower the oven to 150 C/gas mark 2/about 320 F, and cook for a further 30-40 minutes until pale golden and no longer doughy. let it cool in the tin.

Melt the remaining 200 g. of butter in a large microwavable bowl, then add condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Now, I read that you could heat this mixture in the microwave for 6-7 minutes until boiling, stirring thoroughly every minute, however it boiled up & over within that minute. I could only heat it in 15second bursts which meant it took a very long time - next time I'll heat it the old fashioned way over a double boiler.

What a mess!!

It's ready when it's thickened and turned a light golden brown. I found the best way to test it was on a plate that had been in the fridge, like you would jam. If a drop goes solid/ doesnt run on the plate then its ready. Pour this molten toffee over the shortbread and leave to set.

 Melt chocolate and pour over the fudge mixture and leave to cool.

Once set, cut the caramel shortbread into pieces. Makes about 24.