Millionaires Shortbread

Preheat oven to fan 150°C, conventional 170°C, gas 3.

Grease and line the base of a rectangular tin 28x 18 x3cm with baking parchment.

Place flour in a large bowl and then rub in the butter until the mixture resembles breadcrumbs.

Stir in sugar.

Knead well to form a smooth dough.

Press dough into prepared tin, press down evenly with the back of a spoon and bake for 25 minutes until lightly golden. Allow to cool in tin.

To make the topping, place butter, condensed milk and brown sugar in a non stick pan over a gentle heat. Melt ingredients together stirring continuously, and then boil for 5 minutes stirring continuously. Add vanilla essence and beat well. Pour evenly over the cooked base in the tin and allow to cool.

Place chocolate in a small heatproof basin and melt over a pan of boiling water.

Spread melted chocolate over topping and allow to set thoroughly before removing from baking tin.