4oz caster Sugar
5oz self raising flour
Pinch of salt
4oz caster sugar
1 dessert spoon golden syrup
Small tin condensed milk
Set oven to 350F or mark4. Cream the butter and sugar together in a bowl, then mix in the flour and salt. Knead this mixture into a ball. Press the mixture into a greased shallow tin approx 11×7 inches and bake for 20 minutes.
For the topping, put all the topping ingredients into a saucepan and bring to the boil, stirring continuously. Continue boiling until the mixture leaves the sides of the pan and starts to change colour.
Pour the mixture over the shortbread, spreading out evenly and leave to cool. Cut into slices (fingers) and serve.
Another option is, once previous mixture is cool, melt some chocolate and spread evenly over the caramel toffee. Then cut into fingers and serve as a biscuit.