2 ½ cups Plain Flour
½ cups Extra-Fine Sugar
2 Sticks Unsalted Butter – Softened
1 Can Condensed Milk
4 tablespoons Golden Syrup*
2 sticks Unsalted Butter – Softened
200 grams ChocolateMethod: Line a baking pan (approximately 10.5”x8”x2”) with parchment paper (this allows for easy removal and retention of shape) and fold the paper up the side of the pan. Cube the butter, place in a large mixing bowl, sieve the flour and sugar into the bowls and knead the ingredients together until it is well mixed – sometimes it feels crumblier than others but will compress into a shape. Spread evenly across the pan. Then prick all over with a fork. Pre-heat oven to 350˚F and put the pan in for 10 minutes. Turn the oven down to 325˚F and continue baking for 20-25 minutes. Take out and allow to cool. Cube the butter and place in saucepan. Add condensed milk and add syrup. Slowly bring to the boil and the cook on a LOW heat for ten minutes stirring continually to avoid it burning on the bottom of the pan. The biggest “danger” time for sticking/burning is just before it comes to the boil. Pour the toffee over the shortbread evenly and allow to cool. Melt the chocolate either in a bowl over boiling water or in the microwave (we all have our own preferred method for this) and pour over the set toffee. Again, leave to cool/set. Advise cutting into portions all at once. To prevent the chocolate cracking, heat a sharp knife in boiling water before cutting. Keep reheating the knife during the cutting process. * If you cannot find golden syrup, use 4 tablespoons Light Corn Syrup and 1 cup of packed brown sugar.