18 May 2012
175grm unsalted butter
75 grm castor sugar
225grm plain flour
Put in mixer till it forms a soft dough and press into a lined 8" square pan, then prick dough with holes and bake for 5 mins on 180 degrees then 35 mins on 150 degrees. Leave in tin to cool
For the caramel
150grm castor sugar
1 can of condenced milk
Melt butter in a pan...add sugar and continue to stir till sugar is melted.
Add milk and bring to a bubbling simmer stirring all the time...then bring to a boil and stir continually for 8 mins....and it hurts...lol...really hurts but it has to be done...do not leave it for 1 sec or it will catch.
When it looks thick and fudgy pour ontop of cooled shortbread and spread to cover. Put in fridge to cool down.
For topping melt 300gr of chocolate and pour over set caramel.....and then put in fridge to cool and set.
Cut into squares and enjoy