Millionaire's shortbread

Name: Millionaire's shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings
Ingredients: 200 g Plain flour; 130 g Butter, softened; 60 g Caster sugar; 397 g Condensed milk, 1 tin; 100 g Butter; 100 g Soft brown sugar; 30 g Golden syrup; 1 g Salt, a pinch; 200 g Dark chocolate

Buttery shortbread, a thick layer of soft caramel and a snap of chocolate on top. The Scottish teatime traybake that never lasts long in the tin.

Ingredients

200 g Plain flour
130 g Butter, softened
60 g Caster sugar
397 g Condensed milk, 1 tin
100 g Butter
100 g Soft brown sugar
30 g Golden syrup
1 g Salt, a pinch
200 g Dark chocolate

Method

Heat the oven to 180°C (160°C fan) and line a 20cm square tin. Rub the butter into the flour and sugar until it clumps, press firmly into the tin, prick and bake until pale golden.
Leave the shortbread to cool in the tin.
Melt the butter, sugar, syrup and condensed milk in a heavy pan over a low heat, then bring to a gentle boil, stirring all the time, until it thickens and turns a deeper fudge colour. Don't stop stirring or it will catch.
Stir in the salt, pour over the shortbread and leave to set.
Melt the chocolate and spread it over the caramel. Chill until set.
Lift out and cut into 16 squares with a hot, dry knife.