Caramel Shortbread

Ingredients

For the biscuit:

• 225 g flour
• 170 g butter
• 85 g sugar

For the carmel:

• 55 g butter
• 55 g brown sugar
• 1 tin condensed milk
• 200 g milk chocolate

Method

1. Mix together the flour and butter until breadcrumb stage and stir in the sugar.
2. Spread the mix in a baking tin 1cm deep and bake at 170°C for 20-30min (until golden).
3. Boil the butter, brown sugar and condensed milk until it thickens and pour over the cooked biscuit base and allow to cool.
4. Finely spread malted chocolate over the top.
5. Cool and slice.