This is my ultimate treat of a snack which I give in to ever-so occasionally when I’m at a cafe. One has to have something to soak up the coffee, right?? And this afternoon I am going to make my own! Ostensibly as Christmas presents for my neighbours but let’s see what happens… This recipe is taken from the blog.

Shortbread Ingredients

200g Unsalted Butter

100g Caster Sugar

275g Plain Flour

Caramel Ingredients

200g Unsalted Butter

3 tbsp Caster Sugar

4 tbsp Golden Syrup

397g Condensed Milk (one tin)

Decoration

200g Milk Chocolate

100g White Chocolate

Instructions

Preheat your oven to 180C/160C Fan, and line a 9×9″ Deep Square Tin with Parchment Paper.

Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!

Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top.

Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.

Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch.

NB: BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!

The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture.

Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.

Once set, melt the milk chocolate and pour over the caramel – melt the white chocolate and pour over too – swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.

Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard.

Chop your Shortbread into the separate pieces and enjoy!

Written by Ruth Sullivan