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Export 5 ingredients for grocery delivery
Step 1
Preheat the oven to 150C/300F/Gas Line a 23cm/9in square cake tin with baking parchment.
Step 2
Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.)
Step 3
Add in the caster sugar and pulse again until combined.
Step 4
Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
Step 5
Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
Step 6
Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
Step 7
Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.
Step 8
Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
Step 9
Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
Step 10
Cut into squares and serve.
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