Ingredients
- BASE: shopping list
- 250ml (1 cup) flour shopping list
- 125ml (½ cup) cornflour shopping list
- 75ml (5 Tablespoons) Castor sugar shopping list
- 1ml salt shopping list
- 125g butter, softened shopping list
- CARAMEL: shopping list
- 150g butter shopping list
- 125ml (½ cup) Castor sugar shopping list
- 45ml (3 Tablespoons) golden syrup shopping list
- 1 x 225g can condensed milk (small tin) shopping list
- chocolate TOPPING: shopping list
- 250g dark chocolate shopping list
- 30g butter shopping list
How to make it
- Sift dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough.
- Press the dough into a lightly greased 23cm x 30cm baking tray or Swiss roll tin.
- Prick the dough with a fork and refrigerate for about 20 minutes.
- Bake at 160ºC for about 45 minutes or until lightly golden.
- Cool before spreading on the caramel layer.
- To make the caramel, combine butter, castor sugar and syrup in a small saucepan.
- Heat gently until the sugar has dissolved, then add the condensed milk and bring to the boil, stirring continuously.
- Boil gently for about 5 - 6 minutes,stirring continuously, as condensed milk can ‘catch’ quite quickly.
- Spread caramel onto the biscuit base and allow to set and cool before topping with chocolate.
- Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth.
- Spread an even layer of chocolate over the caramel and allow to set before cutting into squares
The Rating
Reviewed by 3 people-
thanks for sharing gets a 5+
Mumtaz
mumtazcatering
in Gauteng loved it
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Yum. These look and sound fabulous. You have my high 5.
chefmeow
in Garland loved it
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