Chocolate caramel shortbread
- 225g plain flour
- 100g caster sugar
- 325g butter (at room temperature), cubed
- 150g light soft brown sugar
- 397g can condensed milk
- 200g chocolate (dark, milk or white)
Pre-heat the oven to 150C/130C Fan/Gas 2. Line the base and sides of a shallow 20cm square cake tin with baking paper.
Sift the flour into a bowl with a pinch of salt. Stir in the caster sugar. Rub in 175g butter until it forms clumps, then put the mixture in the tin, pressing it down firmly with the back of a spoon. Bake for 35-40 minutes or until pale golden brown. Leave to cool in the tin.
Put the remaining butter and the brown sugar in a pan and stir over a low heat until the butter is melted and the sugar has dissolved (don’t let it burn). Add the condensed milk and stir over a very low heat until it simmers, making sure you take the wooden spoon right into the corners of the pan. Simmer for 2 minutes, stirring. Pour on top of the shortbread, then leave for 30 minutes to set.
Melt the chocolate in a bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Pour on to the caramel and leave until set.