Description (Some HTML is OK)
A rich shortbread and caramel slice with a perfect chocolate topping
Makes 0 servings
- 250g spelt flour
- 100g panella sugar
- 225g butter
- 200g unsalted butter
- 200g panella sugar
- 3 tablespoons golden syrup
- 397g tin of condensed milk
- Chocolate topping
- 200g milk chocolate
Preparation (Some HTML is OK)
Prior to cooking you will need to heat the oven to 170 degree as it is cooked in two stages.
For the shortbread base, place the flour, panella and butter into a food processor and mis together to a smooth dough. Using your fingers, press the mixture into the tin and prick all over with a fork. Chill for 15 minutes before baking in the oven for 25-30 minutes until golden and firm. Set aside to cool.
To make the topping, place the butter, panella, golden syrup and condensed milk into a saucepan and stir over a low heat until the butter melts. Turn the heat up to medium, bring to the boil and then gently bubble the mixture for 5-8 minutes, stirring constantly to prevent catching, until thick and golden brown. Pour over the cold shortbread in an even layer and leave to cool.
Lastly, melt the chocolate in a bowl over a pan of simmering water.
Pour the chocolate over the cooled toffee and place in the fridge to set. Remove from the tin and carefully cut into squares.
Try to get some before the children devour it !!