This is better than any you can buy in the shops and it is reasonably quick. It’s just the chilling between the layers that takes a bit of time.
50g golden caster sugar
150g softened butter
175g plain flour
25g rice flour
175g golden caster sugar
4 tbsp golden syrup
397 ml condensed milk
300g cooking chocolate (dark, milk or a mixture) I have actually used cheap non baking chocolate and it turns out the same.
Heat the oven to 140 (130 fan assisted). Grease and line a 20cm x 23cm tin and overhang the paper.
To make the base- Put the sugar, butter and flour into processor and mix until it is a soft dough. Press evenly into the tin, chill in fridge for 20 minutes and then bake for 35 minutes until lightly golden. Leave aside to cool.
For the caramel – Put all ingredients in a pan and melt together over a low heat. Then bubble gently and stir constantly for 8 minutes. Don’t stop stirring or it will catch and burn. Pour this mixture over the cooled shortbread and leave again to cool until it is set.
For the topping – Melt the chocolate in a ban marie and spread over the set caramel. Pop in the fridge. Check after a while and score the chocolate into portions as it starts to set, but before it is set completely. If you wait until completely chilled the chocolate will crack when you cut it.
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