This may be my favourite type of biscuit. When I was at school, there was a shop nearby that sold epic sized gooey caramel shortbread. They were devine!!! They are also probably the thing I feel most guilty about eating!! I decided to take a stab at this cake and bring the result into work so that I wouldn’t be tempted :). Its certainly not anything healthy but hey, we all deserve a treat every now and then!
- 225g Plain flour
- 375g unsalted butter
- 75g sugar
- 1 tin condensed milk
- 4 tablespoons golden syrup
- 300g plain chocolate
- Line a tin with greaseproof paper. I used a silicone pie dish and this worked a treat. Preheat oven to 180.
- Put the flour and sugar into a bowl and rub in 175 g. of butter, clumping the dough together to make a ball. I did this in a food processor.
- Press this mixture into the tin and flatten down. Prick it all over with a fork.
- Place this mixture into an oven preheated to 150 degrees and cook for about 30 minutes. Once cooked, allow to cool.
- Melt the butter, stir in condensed milk and golden syrup. Bring to the boil and boil until it has turned a golden fudgy brown!
- Pour toffee mixture onto shortbread and allow to set.
- Meanwhile, melt the chocolate. Once the toffee is set, pour over chocolate. I refridgerated it overnight and served with tea!