Caramel Shortbread

The mixture of white and wholemeal flour and the addition of semolina to the shortbread makes the base reminiscent of digestive biscuits. Combining plain and milk chocolate makes this less attractive to children and therefore there will be more of it for you to eat.

For the Shortbread
175g butter
75g soft light brown or caster sugar
50g semolina
50g plain wholemeal flour
150g plain white flour

For the Caramel
100g butter
397g can condensed milk
4 tablespoons golden syrup

For the Topping
225g plain chocolate
225g milk chocolate

Heat oven to 150oC. Beat softened butter and sugar until blended then add flours and semolina and knead into a dough. Press into a flan tin and bake for approximately 1¼ hours until set and starting to brown. Let it cool in the tin.

Melt the butter in a large bowl in microwave then add condensed milk and golden syrup. Whisk until everything combined then heat for 6-7 minutes in the microwave. Remove every minute and give it a quick stir. When thickened and starting to darken, it is done. Pour over the cooled shortbread and leave to set.

Break up chocolate into a bowl and melt carefully in microwave. Stir to mix the dark and milk chocolate then pour over the caramel. Allow to cool, then put in fridge to set.

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