Serves: 25 Prep Time: 45 min Cook Time: 50 min
■ ■ 135g butter ■
■ 175g plain flour ■
■ 55g caster sugar ■
■ 1 orange, zested
■ 379g can condensed milk ■
■ 75ml golden syrup ■
■ 150g butter ■
■ 100g sugar ■
■ 3 Terry’s Chocolate Oranges
Preheat oven to 180C/gas 4 and grease and line a 20x20cm brownie tin.
In a processor, blitz butter and flour, add sugar and orange zest, and blitz again. Form into a ball, then push into base of tin to an even depth. Bake shortbread mixture for 25-30 min until golden brown. Leave in tin to cool for 10 min. 3
For topping, heat milk, syrup, butter and sugar, stirring, until butter melts and mixture begins to bubble. Simmer for 5-10 min, then pour into a heatproof bowl and leave to cool and thicken. 4
Pour cooled caramel over the cooled shortbread and put in fridge to set.
Reserve half of one chocolate orange for decoration. Melt rest in a bowl over boiling water, pour over shortbread, and decorate with reserved chocolate segments. Chill until firm, remove from tin and cut into squares to serve.