CHOCOLATE SHORTBREAD SQUARES

MAKES 20-24 SQUARES PREPARATION: 30 MIN CHILLING: ABOUT 1 HOUR BAKING: 15-20 MIN

SHORTBREAD 200g cake flour 30g cocoa powder 175g unsalted butter 75g castor sugar CARAMEL 150g butter 1 can (385g) condensed milk 100g golden syrup CHOCOLATE

300g white chocolate

Preheat the oven to 180°C. Grease a 22cm square baking tin and line with baking paper. 1 Shortbread Combine all the ingredients using your fingertips until the mixture resembles breadcrumbs. Press into the baking tin using the back of a spoon. 2 Bake for 15-20 minutes or until golden and compact. Remove the tin from the oven and allow to cool completely. 3 Caramel In a saucepan,

add the butter, condensed milk and golden syrup and heat over low heat until the butter has melted. Stir the mixture every few minutes until it becomes thicker and darkens. 4 Remove the caramel mixture from the heat and pour over the cooled shortbread layer. Set aside in the baking tin to cool for 10 minutes then transfer to the fridge to harden for 20-30 minutes. 5 Chocolate Put the chocolate in a glass bowl and microwave, stirring after every 30 seconds, until melted. 6 Once the caramel has hardened, pour the chocolate over and use a spatula to smooth the surface. Set aside for 3 minutes then transfer to the fridge and chill for 15-20 minutes. 7 Once the chocolate layer has set and hardened, remove the slab from the baking tin and cut into squares. Store in an airtight container.