I have saved the best for last. Amazing combination of salted caramel, crumbly shortbread and dark bitter chocolate is to die for and will delight both young and old.
225g Plain flour
85g Caster sugar
315g Unsalted butter
400g Tin of sweetened condensed milk
4 tbs Golden syrup
1 tsp Sea salt
200g Plain chocolate (atleast 70% cocoa solids)
Preparation and cooking
Line a 23cm square baking tin with greaseproof paper. Preheat the oven to 170°C.
Put the flour and sugar into a large bowl and rub in 200g of the butter. Rub the lumps of butter into the flour until it resembles fine breadcrumbs, but will be malleable enough to form a ball shape when pushed together. Press this shortbread mixture into the tin, and smooth it down with the back of spoon. Prick it with a fork and bake for 5 minutes, then lower the temperature to 150°C and cook for a further 30 minutes or until pale golden and no longer doughy. Remove from the oven and allow to cool slightly.
Melt the remaining 115g butter in a pan over a low heat, then add the full tin of condensed milk and golden syrup, and whisk together. Bring the mixture to a gentle simmer and cook for 10 minutes stirring constantly. The mixture will burn or catch easily so it’s important to keep stirring the mixture until it has darkened to a light caramel colour. Remove from the heat and pour carefully over the shortbread in the tin, ensuring a level covering over the surface of the shortbread. Tap the tin to settle the caramel, and then sprinkle over the sea salt on top of the caramel, ensuring it is evenly distributed. Allow the caramel to cool for 10-15 minutes before the next step.
Now melt the chocolate either in a microwave, or in a bowl over simmering water. Stir the chocolate to ensure it’s completely melted, and then pour on top of the caramel mixture. Level the mixture out using the back of a spoon or a palette knife. Now chill the shortbread in the fridge for at least 2 hours. Remove from the fridge, remove the greaseproof paper and cut into the shortbread 1-2 cm squares.