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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 225 g plain flour
- 100 g caster sugar
- 325 g butter (at room temperature) or 325 g margarine, cubed (at room temperature)
- 150 g light brown sugar
- 397 g condensed milk
- 200 g chocolate (milk, white or dark, although I went for milk with a little more cocoa)
Method
- Preheat the oven to gas mark 2.
- Line the base of a 20cm square tin with baking paper, and grease the sides.
- Sift flour into a bowl with a pinch of salt.
- Stir in caster sugar and rub in 175g of the butter until the mixture becomes clumpy (i.e.
- like a sticky dough).
- Transfer to the tin and press firmly with back of spoon.
- Bake for 35-40 minutes until pale golden brown.
- Cool in the tin.
- Put remaining butter and brown sugar in a saucepan and stir over low heat until butter is melted and sugar is dissolved.
- (Don't let it burn!)
- Add condensed milk and stir over a very low heat until it simmers.
- Continue to simmer the mixture for 2 minutes, stirring constantly.
- The mixture will look thicker, take it off the heat and pour over the shortbread you previously made.
- Leave to set for 30 minutes, although an hour would be ideal.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water.
- Pour onto the caramel and leave to set for an hour or so.
- Slice into 16 squares or 8 slices and ENJOY!
