Yield: 1 Servings
|2 ounces||Caster sugar|
|6 ounces||Plain flour|
Cream butter with sugar. Add flour and work to a smooth dough. Press into a greased Swiss roll tin (approx 11"x7"). Bake at 350 degreesF until pale golden brown- about 20minutes.
Filling 1 small (or ½ large) tin condensed milk 4 level tsp golden syrup 4ounces butter 4ounces caster sugar Melt together the condensed milk, butter, sugar and syrup. Boil for about 5 minutes stirrring all the time, then beat for 2-3 minutes- the filling should be of a pale fawn colour as the condensed milk caramelises. Pour onto the shortbread base and leave to cool.
Topping 6 oz plain chocolate
Place the chocolate in a bowl over a pan of hot water and allow to melt over a low heat. When melted, quickly pour it over the caramel filling. Mark into portions before the chocolate sets firm.