Millionaire Shortbread

• 170 g AP flour
• 60 g caster sugar
• 120 g butter

The caramel:

• 1 (397 g) tin of condensed milk
• 2 tbsp of golden syrup
• 60 g caster sugar
• 120 g butter

Chocolate topping:

• 200 g milk chocolate

1. Blend the sugar and butter for the base and sieve in the flour.
2. Rub together until it forms a dough.
3. Press into a lined 20cm square cake tin.
4. Bake on gas mark 4 (350 F) until golden.

The caramel:

1. Whilst the base is baking, slowly heat all the caramel ingredients in a pan over a very low heat until it becomes a deep caramel colour. This can take 20-30 mins.
2. Pour the caramel over the base and leave to cool for about half a hour.

Chocolate topping:

1. Melt the chocolate and pour over the caramel.
2. Leave in a fridge to set, remove from tin and cut into squares.