millionnaire shortbread

It's so good when your work turns out looking very much like the photo on the recipe. (The one above is mine, the recipe below is a slightly-adapted version of the one that appeared in a recent magazine)

Ingredients

For the base:

175g butter

60g caster sugar

225g flour

ginger to taste, chopped

For the caramel:

140g butter

1 tin condensed milk

4 tbsp golden syrup

20g sugar

For the top:

200g -ish bar of cocoa-rich chocolate

For the base, rub the ingredients together to resemble breadcrumbs as for pastry. Press the mixture into a square flat tin.

Bake at 150 C until lightly golden and leave to cool

For the caramel, melt all of the ingredients together in a pan and bring to a gentle boil while stirring. Continue to stir and simmer for 10-15 minutes. It should thicken and darken in colour. pour over the base and leave to cool. It'll take some time to set.

When it has, melt the chocolate in a bowl set in boiling water, and pour over the caramel.

When set, cut into squares. Enjoy.