What you need:
For the Shortbread
- 50g Golden Caster Sugar
- 150g Butter (Softened)
- 250g Plain White Flour
For the Caramel
- 175g Butter
- 175g Golden Caster Sugar
- 4 tbsp Golden Syrup
- 397ml Condensed Milk
For the Topping
- 300g Dark Chocolate
- White chocolate writer pen (Optional)
You will also need a 20 x 23cm baking tin, greaseproof or baking parchment, food processor and a saucepan.
How to make:
1. Preheat the oven to 160°C/fan 140°C/gas mark 3. Line a 20cm x 23cm tin with baking paper, (Photo 1).
2. For the shortbread layer: place the sugar, butter and flour into a food processor, whiz until a soft dough is made (Photo 2 & 3). Spoon into the prepared tin and press lightly to form a smooth base.(Photo 4).
3. Chill in the fridge for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool. (Photo 5).
4. To make the caramel: place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted. Let the mixture bubble and stir the mixture gently for 5-8 minutes, until you get a thick and fudge-like mix. Pour over the cold shortbread in an even layer. Leave to cool. (Photo 6 &7).
5. Once the caramel has cooled, chop the chocolate and place in a bowl suspended over a pan of simmering water. (Photo8). Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel. (Photo 9).
6. If using the white chocolate writer pen, follow the instructions on the packaging to soften the chocolate then create a pattern on the still wet chocolate, then pop into the fridge to set for a good 2-3 hours. (Photo 10).
7. When ready to serve remove from the tin using the paper to help and cut into little squares. (Photo 11 & 12).
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.