Millionaire’s Shortbread

(Makes 16 pieces)

• 225g (8oz) butter
• 175g (6oz) caster sugar
• 175g (6oz) self-raising flour
• 2tbsp golden syrup
• 218g (7 1/2oz) tin condensed milk

For the topping:

• 75g (3oz) white chocolate, melted
• 75g (3oz) dark chocolate, melted

Method:

1. Cream together 125g (4oz) butter and 50g (202) sugar until light and fluffy.
2. Mix in the flour, press the mixture in a greased 18cm x 28cm (7in x 11 in) tin and bake for 15-20 minutes at 180°C (350°F, gas 4). until golden. Leave to cool in the tin.
3. Put the remaining butter and sugar in a saucepan with the syrup and condensed milk. Place over a low heat until dissolved, then boil for 3-4 minutes, stirring continuously.
4. Spread the caramel over the cooked base and leave to cool. Pour the melted* chocolates over the caramel, spread evenly, then swirl to create a pattern. Leave to set. When set, cut into 16 pieces and store in an airtight container for up to 2 weeks.

*To melt chocolate, break into small pieces and place in a bowl over a pan of simmering water - the water should not touch the bowl. Or melt for 1 minute on a high setting in a glass dish in the microwave, stir and cook for a further minute.