How about this for a truly delicious treat? These shortbreads are wonderful as a snack anytime and have a rich indulgent chocolate topping and a tasty caramel layer.
Quick and simple to make, why not indulge in a little luxury!
100g plain flour
150g lightly salted butter, cut into pieces
90g caster sugar
250 g condensed milk
2 tablespoons of golden syrup
100g of 70% dark chocolate
Preheat the oven to 180°C (160 fan). Grease a large loaf tin (about 20 x 10cm). Line the base and long sides with a strip of baking parchment.
Put the flour and 75g of the butter in a food processor and blend until the mixture starts to resemble breadcrumbs. Add 40g of the caster sugar and blend to form a crumbly paste that starts to bind together. (Alternatively, rub the butter into the flour in a bowl and then mix in the sugar.)
Tip the mixture into the tin and use your fingers to press into an even, compact layer. Bake for 20-25 minutes until pale golden around the edges. Leave to cool in the tin.
Put the condensed milk, remaining butter, sugar and the syrup in a small, heavy-based saucepan and heat gently stirring until the sugar dissolves. Increase the heat and simmer, stirring vigorously, for about 8-10 minutes, until the caramel has darkened to a fudge-like colour. Tip out of the pan over the shortbread base and smooth in an even layer. Leave to cool.
Break the chocolate into a heatproof bowl and melt, either in the microwave or over a pan of gently simmering water. Lift the caramel shortbread out onto a board and peel away the paper. Place on a wire rack and spoon the melted chocolate over the top. Leave to set and then cut into individual portions. You should get around 16 pieces.