FOR THE SHORTBREAD BASE:
200g Unsalted Butter (room temperature)
200g Plain Flour (sieved)
100g Semolina
100g Caster Sugar

FOR THE CARAMEL FILLING:
397g Condensed Milk
200g Salted Butter
85g Caster Sugar
50g Golden Syrup

FOR CHOCOLATE TOPPING:
100g Milk Chocolate (minimum 30% cocoa solids)
100g Plain Chocolate (minimum 70% cocoa solids)

  1. Pre-heat the (fan) oven to 160C.
  2. Grease a 20cm x 30cm baking (swiss roll) tin with melted butter.
  3. Put all the shortbread ingredients into a mixer and mix on a low-medium speed until all ingredients just combine together to form a dough.
  4. Tip the dough out onto a lightly floured board and gently mould the dough into a ball with your hands (try not to handle too much).
  5. Roll out the dough to be roughly the same size (a bit smaller) than the baking tin – turn the dough clockwise 90 degrees after each roll with the pin to prevent it sticking to the board.
  6. Place the rolled out dough into the tin and use your fingers to push out the dough to the corners/sides.
  7. Place in the oven for roughly 20 mins, or until the short bread is a light golden colour.
  8. Take out the oven and leave to completely cool in the tin.
  9. Once your shortbread has cooled, put all the caramel ingredients into a saucepan over a low heat on the hob.
  10. Ensure all the ingredients have combined and the butter has melted.
  11. Stir continuously over the heat for the next 20 mins or so – the mixture will thicken and gradually turn darker in colour.  You must keep stirring the mixture  to prevent it from sticking to the bottom.  Also be warned it’s nuclear hot so don’t stick your finger in to taste/test if you don’t want to incur 3rd degree burns.
  12. Once the mixture has reached a fudge colour, remove from the heat and pour over the shortbread.  Roll/tip the tray around to ensure that the caramel is distributed evenly then leave to cool.
  13. Once the caramel is completely cooled, melt the chocolate together in a bowl over a saucepan of boiling water (ensuring the bottom of the bowl doesn’t touch the water).
  14. Make sure the two different chocolates are completely mixed together before pouring over the caramel.
  15. Tip/roll the tray as before to ensure the chocolate is evenly distributed then leave to cool (put in the fridge to speed this up).
  16. Once the chocolate has solidified, run a palette knife around the side of the tin and tip out the contents in one big slab.
  17. Turn the slab biscuit side down onto a board, then cut into 24 slices with a sharp knife.
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