Marbled carmel shortbread

Method

• step 1

  Preheat the oven to 180oc/350oF/Gas 4.Line and lightly grease a 33 X 23cm/13 X 9 in a Swiss roll tin.

• step 2

  Put flour and caster sugar in a bowl and rub in the butter until it resembles fine breadcrumbs.Work with your hand until the mixture forms a dough.

• step 3

  Turn the dough into the tin and press it out with the back of a spoon until spread and even.prick all over with a fork and bake for 20 minutes until firm the leave to cool in the tin.

• step 4

  Put all the filling ingredients into a pan and heat until thick and Carmel colour for about ten minutes.

• step 5

  Put the filling in the cookie base then leave until cool and it has set.

• step 6

  Put all the chocolate into separate bowls over a pan of simmering water until melted then put each chocolate over the Carmel filling and skewer to form a marbled effect and leave to set in fridge until chocolate has firmed up.