Chocolate Caramel Shortbread

INGREDIENTS

For the shortbread

• 170g plain flour.
• 60g caster sugar.
• 120g butter.

For the caramel

• 1 (397g) tin condensed milk.
• 2 tablespoons golden syrup.
• 60g caster sugar.
• 120g butter.

For chocolate topping

• 1 (100g) bar milk chocolate, melted.

Method

1. Firstly, preheat oven to 170c (gas mark 4). Grease, line (with baking paper) and then grease again, a 18cm square cake tin.
2. For the shortbread: sift the flour and sugar into a large mixing bowl, and add the butter. Wash your hands and start rubbing the butter into the mixture until it becomes together into something that looks like dough. Press it into the bottom of the cake tin and create an even layer. Prick all over this layer with a fork and bake for 15-20 minutes or until it turns a golden colour.
3. For the caramel: while the shortbread is baking, pour the condensed milk, syrup, sugar an butter into a saucepan. Cook over a low heat, stirring all the time. This takes a while but has to be done carefully, otherwise it will stick to the pan and burn, and that's something we really don't want. Watch it closely, and when it turns into a deep caramelized colour, pour it over the shortbread.
4. Once out of the over, allow it to cool down for 30 minutes or so, then pour over melted chocolate. Transfer to the fridge for another 30 minutes or so to set before you start slicing into squares.
5. They will keep for approximately 5 days if you store them in an airtight container/tin or the fridge.