• Shortbread
  • 225g Plain Flour
  • 175g butter
  • 75g caster sugar
  • Caramel
  • 100g butter
  • 397g can condensed milk
  • 100g soft dark brown sugar
  • Few drops vanilla essence
  • 150g milk chocolate


  • STEP 1
    Preheat oven to fan 150°C, conventional 170°C, gas 3.
  • STEP 2
    Grease and line the base of a rectangular tin 28x 18 x3cm with baking parchment.
  • STEP 3
    Place flour in a large bowl and then rub in the butter until the mixture resembles breadcrumbs.
  • STEP 4
    Stir in sugar.
  • STEP 5
    Knead well to form a smooth dough.
  • STEP 6
    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.
  • STEP 7
    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.
  • STEP 8
    Place chocolate in a small heatproof basin and melt over a pan of boiling water.
  • STEP 9
    Spread melted chocolate over topping and allow to set thoroughly before removing from baking tin.

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