Salted Caramel Shortbread

• 185 g butter
• 75 g caster sugar
• 250 g plain flour
• 185 g butter
• 75 g caster sugar
• 3 tablespoons golden syrup
• 300 g sweetened condensed milk
• 150 g milk chocolate, chopped

1. Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper.
2. Heat the oven to 180c.
3. Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light.
4. Next, beat in the flour until it forms a soft dough.
5. Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
6. Place the caramel ingredients into a large saucepan over a medium heat.
7. Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
8. The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.
9. Stir in a teaspoon of salt (trust me!)
10. and then pour the caramel over the shortbread and leave to set for about an hour.
11. Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted.
12. Pour the melted chocolate over the caramel, and leave in a cool place to set.
13. Once set, cut into squares and serve, or keep in a tin for up to 1 week.

butter, caster sugar, flour, butter, caster sugar, golden syrup, condensed milk, milk chocolate

Taken from www.food.com/recipe/salted-caramel-shortbread-444580 (may not work)