Post by penny on Sept 9, 2010 11:07:12 GMT -5
225g plain flour
100 g caster sugar ( fine granulated)
225g butter or margarine
100g semolina
TOPPING
175g butter
175g caster sugar
4 tablespoons golden syrup ( any light syrup)
379g can condensed milk (thick sweetened canned milk)
200g dark chocolate, broken into pieces.
Oven 160C/330F Gas mark 3
Grease a 25cmX35cm sandwich tin
Whizz or mix first ingredients until a nice smooth dough is formed.
Press into base of tin and prick with a fork
Bake 30 - 40 mins until base is nice and golden and firm.
Set aside.
Gently melt butter, sugar, syrup and condensed milk in a saucepan.
Let this mix bubble very gently for 5 - 8 mins. until butter has melted stirring until thick and fudge-like.
Pour over the shortbread and leave to cool.
Melt chocolate in a heatproof bowl and then pour on top of shortbread.
Leave to cool and then cut into small squares.
Store in an airtight container.
cheers Penny ;D
100 g caster sugar ( fine granulated)
225g butter or margarine
100g semolina
TOPPING
175g butter
175g caster sugar
4 tablespoons golden syrup ( any light syrup)
379g can condensed milk (thick sweetened canned milk)
200g dark chocolate, broken into pieces.
Oven 160C/330F Gas mark 3
Grease a 25cmX35cm sandwich tin
Whizz or mix first ingredients until a nice smooth dough is formed.
Press into base of tin and prick with a fork
Bake 30 - 40 mins until base is nice and golden and firm.
Set aside.
Gently melt butter, sugar, syrup and condensed milk in a saucepan.
Let this mix bubble very gently for 5 - 8 mins. until butter has melted stirring until thick and fudge-like.
Pour over the shortbread and leave to cool.
Melt chocolate in a heatproof bowl and then pour on top of shortbread.
Leave to cool and then cut into small squares.
Store in an airtight container.
cheers Penny ;D
