Caramel Shortbread

Rosemary says: This traditional Scottish tea-time treat, also known as Millionaires Shortbread, is quite hard work - but most kids would agree that it is worth the effort!

Ingredients:

Base:
8oz (200g) plain flour
6oz (150g) margarine
3oz (75g) caster sugar

Filling:
2oz (25g) margarine
2oz (25g) soft brown sugar
Large tin of condensed milk

Topping:
8oz (200g) milk chocolate

Instructions:

Pre-heat your oven to 340C, 170F, Gas Mark 3

You will need to make the shortbread base first. In a bowl rub the margarine and flour together using your finger tips until it resembles breadcrumbs. Stir in the sugar. The mixture may start to come together into a dough. Press the mixture into a well greased square tin (about 10 inches square) and bake for about 35 minutes until golden brown. Leave in the tin to cool.

Heat the filling ingredients in a saucepan, stirring continuously until it begins to simmer. Continue stirring until it thickens. Spread over the cooled shortbread base and again leave to set. This will take about 2 hours in the fridge.

Melt the milk chocolate in a bowl over a pan of boiling water and stir till smooth. Pour over the shortbread and spread with a knife or spatula. Put it in the fridge for about an hour to allow the chocolate to set. To remove it from the tin run a knife round the edges of the cake, turn it upside down onto a board and give the bottom of the tin several taps. You may need to do this a couple of times. It’s best to not to cut it till it is at room temperature so that the chocolate topping doesn’t crack.

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