Marbled carmel shortbread

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

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.

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.

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

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

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.