(Makes 48 squares)
These cookies are a bit challenging to make, but they do not take long to prepare and once you can make them they will become a huge favourite!!
175 g butter, at room temperature
90 g (110 ml) castor sugar
250 g (450 ml) cake flour
175 g butter
175 g (210 ml) castor sugar
50 g (50 ml) golden syrup
1 tin (385 g) condensed milk
200 g dark chocolate
80 ml cream
Preheat the oven to 160 °C. Grease and line a 25 x 30 cm baking sheet with baking paper
Cream the butter and castor sugar together. Add the flour to make a dough.
Press the dough into the prepared baking sheet and bake for about 20 minutes until a light golden brown colour.
Remove from the oven and cool.
Melt the butter, castor sugar and syrup together in a saucepan over low heat. Add the condensed milk.
Stir continuously with a wooden spoon or whisk over low heat until the mixture becomes thick and almost fudge-like – about 8 minutes. You have to stir fast to prevent the mixture from burning at the bottom of the saucepan.
Spread the hot caramel over the shortbread base and cool.
Melt the chocolate and the cream in the microwave or in a saucepan on low heat.
Spread the chocolate over the caramel and cool. Cut into squares when the chocolate is set and place in the fridge to get ice cold before removing the shortbread from the baking sheet
TIP: I drop a bit of the caramel into cold water to check if it is ready – if it forms a soft ball in the water it is ready to use.