This recipe takes a while for everything to come together.. it would test both the patience and will power of a saint. If you want shortbread and you want it now.. just stick to the shortbread, but the finished chocolate-topped, caramel biscuity product is worth the wait, if you can handle it. Top tip: don’t lick the caramel-ly spoon while the caramel is still hot… even if it looks delicious.. don’t do it… I SAID STOP THAT!
- 225g plain flour
- 100g caster sugar
- 225g unsalted butter
- 100g semolina
PREHEAT OVEN 160˚C/ gas mark 2
- Mix all the ingredients into a smooth dough
- Press into a tin and PRICK THE SURFACE WITH A FORK (absolutely necessary… I’m not messing about here)
- Bake for 30-40 minutes until golden and firm.
Caramelly deliciousness AKA the middle bit (NOTE: you can add sea salt to this filling if you want… salted caramel is trendy, remember to Instagram it)
- 175g unsalted butter
- 175g caster sugar
- 4 tablespoons of golden syrup
- 397g (a can) of condensed milk
- 200g plain chocolate
- Mix all of the ingredients in a saucepan and stir over low heat until the butter has melted
- Bubble the mixture gently for about 6 minutes, stirring continuously until the mixture becomes thick and fudge-like
- Pour the mixture over the shortbread and allow to cool
Melt 200g of plain chocolate over a pan of simmering water. Pour over the cooled caramel and allow to set.