For the shortbread base
- 200g/8oz block butter
- 200g/8 oz caster sugar
- 300g/12 oz SR flour
- 3-5 tbsp. milk
- 200g/8oz butter
- 200g/8oz soft brown sugar
- 2 tbsp. golden syrup
- 2 x 400g/1lb tins of condensed milk
- a good pinch of sea salt
To top
- 300g milk chocolate
- 50g white chocolate (optional)
Pre-heat the oven to 170C/160C Fan/325F/Gas 3
Using a food processor, rub the butter into the flour and sugar, until you have the consistency of fine breadcrumbs. Slowly, add a little milk at a time, until the dough just comes together into a ball.
Press firmly into the baking tray, using the back or a fork or spoon.
Bake for around 30 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool in the tray.
Meanwhile, make the caramel...
Melt the butter, sugar and syrup together over a low heat, until the sugar has dissolved.
Add the condensed milk and salt. Slowly, bring up to a simmer, stirring slowly but regularly with a wooden spoon, so that the caramel doesn't burn on the bottom of the pan.
Continue to simmer for around 10-15 minutes, until the caramel has turned a deep golden brown and has thickened. You may get little, dark bits of caramel floating around, but this doesn't affect the flavour!
Pour the hot caramel over the shortbread base, smooth out and allow to cool.
When the caramel is cool, melt the chocolate and pour over. Spread gently with a palette knife or the back of a spoon.
Finally drizzle with melted, white chocolate and feather using a skewer or toothpick, if liked.
When almost set, cut into pieces, using a sharp knife.
Allow to cool completely before removing from the tin.
Makes 20 large or 40 small pieces.
Will keep in an airtight container for several days. Pin It
OMG! They are beautiful!!!!!!
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