175g / 6oz plain flour
125g /4+1/2oz butter
4 tablesp soft brown sugar
topping -
55g / 2oz butter
400g / 14oz tin condensed milk (I've put it in bold coz I always mix it up with evaporated :roll: )
150g / 5+1/2oz milk chocolate (I use 'real' chocolate rather than cooking stuff)
sift flour and rub in butter til fine breadcrumbs. mix in sugar.
press into prepared 23cm / 9" tin (I use one of those teflon liners - but the recipe says grease the tin with butter)
prick the surface with a fork
bake for 20 mins at 190C / 373 F / Gas mark 5 -- til golden
leave shortbread to cool in tin.
make caramel - put butter, sugar and milk in a non-stick pan
cook over gentle heat, stirring constantly til it boils
reduce heat and cook for about 5 mins -- til it is thick and comes away from the sides of the pan.
pour over shortbread and cool
when caramel is set, melt chocolate and pour over the top
leave to set and then serve.