Caramel Shortbread

Caramel Shortbread

8oz plain flour
2oz caster sugar
4oz soft butter

Cream butter and sugar, add flour and mix. Press in to a greased baking tin and bake at 170F/340C for about 30 minutes, or until light brown.

1 small tin condensed milk
4oz soft brown sugar
4oz butter
2 dessertspoons golden syrup

Put everything in a pan, stirring occasionally until melted. Bring to the boil and boil for 3-4 minutes, stirring all the time. Beat for a minute or so then pour on to cooked base and leave to cool. Cover with melted chocolate and let it go cold before cutting.

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