Caramel Shortbread

Loosen your belt 

crumbly shortbread, creamy caramel and chocolate 

Yum!

INGREDIENTS

100g sugar

200g butter

250g Self raising flour

50g cornflour (cornstarch)

400 ml can condensed milk

200g choc- milk or dark (I use half milk and half dark)

METHOD

Heat oven to 180'c

Line a 20cm x 30cm swiss roll tin with parchment paper

combine butter, sugar, s r flour and cornflour in a food precessor until it comes together in a dough

Press into tin evenly and bake for 20 mins

remove to cool

Meanwhile you want to make your caramel 

Place your tin of condensed milk in a pot and boil for 2 hours 

When caramel is ready and shortbread is cooled tip caramel into a bowl and stir vigorously until it becomes smooth

I find half a tin is enough but you can use the whole tin if you wish (it can be a bit sickly and too much of a good thing, 

you can store the remainder in the fridge and use for a delicious ice cream topping !) 

melt your chocolate ( I melt it in the microwave, the trick to this is to take it out while there are still lumps and then stir until smooth)

Spread over caramel, leave to cool 

Place in fridge

If you want to cut it into even squares you will need to let it come to room temperature before cutting

heavily adapted from Rachel Allen's Chocolate peanut squares