 Ingredients |
||
| Shortbread | 145 g | Butter |
| 115 g | Caster Sugar | |
| 290 g | Plain Flour | |
| Caramel | 115 g | Butter |
| 115 g | Caster Sugar | |
| 2 tbs | Golden Syrup | |
| 1 small can | Condensed Milk | |
| Topping | 115 g - 170 g | Milk Chocolate |
Method
Cream the butter sugar and the sugar until light and fluffy. Then work in the flour. Press into a swiss roll tin approximately 30 cm x 23 cm. Bake 175 C for 15 - 20 minutes or until golden.
Put all the caramel ingredients in a saucepan and heat. Stir until everything has melted and it turns a golden colour. Leave it to cool for a few minutes and then pour it on top of the shortbread. Place in a refrigerator and allow it to set - approximately 30 minutes.
Break the chocolate into a bowl and melt over very hot water. Do not allow the water to boil over into the chocolate otherwise it will spoil. Pour the chocolate over the biscuit and caramel and allow to set. Just before setting score the top to ease cutting.
An alternative way is to cut the biscuit and caramel into fingers and then coat with chocolate on a sheet of greased proof paper. This can be messy as the caramel can run off but it does produce something nearer to a twix.
This biscuit was a regular product from my mother's kitchen and favourite of mine.