inspired by Dan in Baltasound, Shetland Islands, Scotland
For the shortbread:
170 g plain flour
60 g caster sugar
120 g butter
For the chocolate topping:
100 g (or more) bar of chocolate of choice
For the caramel:
379 g tin of condensed milk
2 tbsp golden syrup
60 g castor sugar
120 g butter
Preheat oven to 175°C. Lightly grease an 18 cm square cake tin.
Sieve flour and sugar into a large bowl. Rub butter into mixture until it come together into a dough. Press it down into the bottom of the prepared tin, but not too hard. Ensure the dough is spread evenly, then prick with a fork all over.
Bake 15-20 minutes or until golden brown.
Pour condensed milk, syrup, sugar, and butter into a saucepan. Cook over a low heat, stirring constantly to ensure the mixture does not burn. The mixture will take awhile to cook, so watch closely and cook carefully. When the mixture turns a deep caramel colour, remove from heat and pour over the shortbread. Allow to cool for 30 minutes or so.
Melt the chocolate using whatever preferred method (double boiler, microwave, etc). Pour melted chocolate over the caramel and shortbread. Put in the fridge for another 30 minutes or so to set before slicing into squares.
So delicious, seriously addictive.