Millionaire’s Shortbread

Directions

• Preheat your oven to 180C/160C Fan, and line a 9x9inch 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 just until a dough is formed. Don’t over mix otherwise the shortbread won’t be biscuity. 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. When the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you.  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 dark chocolate and pour over the caramel. 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!