For the shortbread
- 225g of plain flour
- 175g of butter
- 75g of caster sugar
For the topping
- 100g of butter
- 1 tin of condensed milk (397g)
- 2tbsp of golden syrup
- 350g of chocolate (I used Cadburys Dairy Milk but you can use any)
1. Preheat the oven to 150C. If you prefer, line a square cake tin or pyrex with grease proof paper so it’s easier to take out and cut later.
2. Mix together the flour and caster sugar in a bowl and rub in the butter with your hands to make a dough.
3. Put the dough in the baking tin and spread it out evenly, using the back of a spoon to smooth it out. Take a fork and prod the shortbread a few times.
4. Bake the shortbread until very light golden brown. I left mine in the oven for approx. 50 mins but not all ovens are the same. Set aside to cool.
5. For the topping melt the butter in a saucepan on a low heat. Then add in the golden syrup and mix. Then remove from the heat and add in the condensed milk and mix in. Bring back onto the heat and bring gently to the boil. Make sure you stir continuously so it doesn’t burn. Once its boiling, lower the heat and simmer for about 5-10 mins. The caramel will thicken slightly (it will thicken more once its poured into the tin and sets). Remove from the heat and pour evenly over the shortbread. Allow to cool completely (you can chill it in the fridge for about 30 mins).
5. Break the chocolate into small blocks and place in a pyrex bowl. Place the bowl over a pan of simmering water (make sure that the bottom of the bowl does not touch the water) and stir occasionally. Once the chocolate has almost completely melted, remove it from the pan and keep stirring it as the residual heat in the bowl will melt the remaining bits (this ensures the chocolate doesn’t accidentally burn).
6. Pour the melted chocolate over the caramel and put in the fridge to cool.
7. OPTIONAL – you can also create a marble effect by melting a few blocks of dark or white chocolate (approx 30 to 50g). Before the chocolate has set, add spoonfuls of the melted dark/white chocolate and swirl into a pattern with a straw. Then put in the fridge to cool.
Recipe by Janeve Freyone