For the shortbread

o 225g plain flour

o 175g unsalted butter

o 75g castor sugar

For the topping

o 150g butter

o 1x379g condensed milk

o 100g golden syrup

o 350g milk chocolate (broken)


1. Preheat oven to 150c/300f/gas 2.

2. Line a 23cm square baking tin, with baking parchment

3. Combine the flour and butter in a food processor, and pulse until the mixture resembles breadcrumbs.

4. Add the castor sugar and pulse together till combined

5. Tipp the mixture into the lined tin, and spread out evenly, with the back of the spoon. Then press the shortcake down with your knuckles so tightly pressed into the tin.

6. Bake the shortbread for 30ms or until lightly golden brown.

7. Set aside to cool

8. Heat the butter for the topping with the condensed milk and golden syrup in a saucepan stirring occasionally until the butter has melted and the mixture is smooth

9. Increase the heat and bring the mixture to the boil, the caramel will thicken and turn golden brown, set aside to cool slightly, then pour over the cooled shortbread.

10. Allow to cool completely

11. Melt chocolate in a bowl over a pan of simmering water, (make sure the water doesn’t touch the bottom of the bowl) stir occasionally

12. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely

13. Cut into squares