Millionaire's Shortbread

Ingredients
For the Shortbread
50g | Caster Sugar |
150g | Unsalted Butter |
250g | Plain White Flour |
For the Caramel
175g | Unsalted Butter |
175g | Caster Sugar |
4tbsp | Golden Syrup |
397ml | Condensed Milk |
For the Topping
300g | Dark Chocolate |
Method
- Heat the oven to 160°C (fan 140°C, gas mark 3). Line a 20cm x 23cm tin with baking paper, making sure the paper overhangs slightly so it makes it easier to remove finished cake .
- For the shortbread layer, place the sugar, butter and flours into a food processor, whiz until soft dough is made. Spoon into the prepared tin and press lightly to form a smooth base.
- Chill for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool.
- To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
- Bubble and stir the mixture gently for five to eight minutes, until you get a thick and fudge-like mix. Pour over the cold shortbread in an even layer. Leave to cool.
- Once the caramel has cooled, chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel and allow to set.
- When ready to serve remove from the tin using the paper to help and cut into little squares.