As traybakes go, this is not only one of the most decadent but also one of the most warmly received! I have made this so many times over the years and it has always put a great big smile on people’s faces!
Constructed in stages, it does take a little time but it is also very straightforward. I add in some semolina to the flour to make the base more crumbly. I have thought of substituting butter for the margarine but it could be a step too far!
4 oz, soft margarine
2 oz, caster sugar
6 oz, plain flour (less 3 tablespoons)
3 tbsp, Semolina
6 oz, condensed milk
2 tbsp, golden syrup
4 oz, butter
3 oz, caster sugar
6 oz, milk chocolate
1. Heat the oven at 180C degree
2. Grease a baking tin (about 7 inches x 11 inches)
3. Cream the margarine and sugar
4. Add the flour and semolina and mix all ingredients together until fully combined (as if making pastry)
5. Press the shortbread mix into the baking tin and smooth over with the back of a spoon
6. Bake in the oven for 20 to 25 minutes until golden and then allow to cool
7. Combine all the caramel ingredients into a heavy saucepan
8. Gently heat these ingredients until they come together, stirring all the time, and are slightly thickened (10 to 15 minutes)
9. Allow the caramel to cool slightly before pouring over the shortbread.
10. When cold, melt the chocolate in a bowl over hot water
11. Spread the chocolate over the caramel and allow to cool before cutting into squares