Condensed Milk Caramel Chocolate Shortcake

Caramel Chocolate Shortcake

Ingredients

• 2 tbsp Lyle's Golden Syrup®
• 150ml condensed milk
• For the topping
• 150g dark chocolate
• 50g Tate & Lyle® Caster Sugar
• 125g butter
• 125g butter
• 50g caster sugar
• 175g plain flour, sieved

Method

Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.

Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven and leave to cool in the tin.

Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set.

For the topping, melt dark chocolate in a glass bowl over a pan of
simmering water and spread over the caramel. Leave in the fridge until
set.