Directions
- 1Preheat the oven to 180 degrees Celcius.
- 2Lightly grease a 13x9 inch (33x23 cm) swiss roll tin.
- 3Mix the flour and caster sugar in a bowl.
- 4Rub in the butter until the mixture resembles fine breadcrumbs.
- 5Press into the prepared tin and prick lightly with a fork.
- 6Bake for 20 minutes or until firm to the touch and lightly brown. Cool in the tin.
- 7To make the caramel, measure the butter, light muscovado sugar, and condensed milk into a pan and heat gently until the sugar dissolves.
- 8Bring to a boil, stirring all the time, then reduce heat and simmer gently, stirring occasionally, for about 5 minutes or until the mixture has thickened.
- 9Pour over the shortbread and leave to cool.
- 10Melt the chocolate and pour onto the caramel.
Ingredients
- 175 grams butter
- 200 grams chocolate
- 75 grams caster sugar
- 100 grams light muscovado sugar
- 2 tins condensed milk
- 250 grams plain flour
Equipment
oven13x9 inch tintinkitchen rollscalesbowlforkpanwooden spoonkettle
Related recipes
Microwave Sticky Toffee Pudding
British · Dessert
Copycat Walkers Shortbread
British · Dessert
FISH PIE
British · Dessert40m
Shepherd's Pie Soup
British · Dessert30m
Airfryer Kinder Cookies
British · Dessert
Sausage & Mash Pie
British · Dessert1h 5m
Custard Cream Cookie Cups
British · Dessert
Moroccan Shepherd's Pie Gnocchi
British · Dessert45m
Shepherd's Pie
British · Dessert1h
Family meals: Easy fish pie recipe
British · Dessert1h
Chocolate Sticky Toffee Pudding
British · Dessert
Chocolate Fudge Cake Trifle
British · Dessert