← Nouns Cooking · Bakery

Ingredients

• 225 g plain flour
• 75 g caster sugar
• 175 g unsalted butter, cold, cubed
• 100 g butter
• 395 g sweetened condensed milk (1 can)
• 3 tbsp Golden syrup
• 2 tbsp light brown soft sugar
• 1 pinch Salt
• 250 g dark or milk chocolate, or a mix

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Line a 20–23 cm square tin with baking paper, leaving some overhanging to lift the slab out later.
2. Rub the flour, sugar and cold butter together (or pulse in a food processor) until the mix starts to clump. Press it firmly and evenly into the tin and prick all over with a fork.
3. Bake for 20–25 min until firm and pale golden. Leave it in the tin to cool.
4. For the caramel, melt the butter, condensed milk, golden syrup, brown sugar and salt in a heavy pan over medium-low heat. Bring to a gentle bubble and stir constantly for 8–10 min, scraping the bottom, until it thickens and turns a deep fudge colour.
5. Pour the caramel over the shortbread, smooth it and leave to cool, then chill for 30 min until set.
6. Melt the chocolate gently in a bowl over simmering water or in short bursts in the microwave. Pour it over the caramel and tilt the tin to spread it evenly. Leave to set for 1 hour at cool room temperature before slicing.

Tips

• The caramel catches easily: keep the heat moderate and never stop stirring.
• Cut with a sharp knife dipped in hot water and wiped dry, and the chocolate won’t crack.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Once Upon a Chef