for the shortbread
250g plain flour
75g caster sugar
for the caramel
175g soft light brown sugar
1 x 397 tin of condensed milk
4 tbsp golden syrup
for the topping
Pre-heat the oven to Gas Mark 4. Lightly grease a square edge tin (swiss roll tin if you have one).
Firstly, the shortbread; place the flour and sugar in a large bowl and mix. Cut the butter into cubes, place in with the flour and sugar and, using the tips of your fingers, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. This may take up to 5 minutes. Then work the mixture together until it is more dough like.
Press the biscuit dough into the base of the tin, prick with a fork a few times and place on the middle shelf of the oven for 20 minutes, until slightly golden on top and firm to touch.
Allow the biscuit to cool completely before applying the next layers!
Now, for the caramel. Place the butter, sugar, golden syrup and condensed milk into a saucepan, over a low heat. Stir the ingredients lightly until the butter has melted and the sugar has dissolved. Turn the heat up until the mixture starts to bubble and then, retaining this heat, stir the mixture in an instance fashion for 5 minutes until it is thick, gooey and fudge-e-licious. Do not stick your finger in it to taste, it is very hot (learn from my mistakes).
Pour the caramel over the cooled biscuit and set this to one side until completely cooled again.
Lastly! break the chocolate into pieces and melt in a bain-marie (bowl over a saucepan of simmering water). Pour the chocolate over the caramel and, once again, allow to cool.