Step 1

Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper.

Step 2

Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!

Step 3

Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top!

Step 4

Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.

Step 5

Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!

Step 6

The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!

Step 7

Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.

Step 8

Once set, melt the milk chocolate and pour over the caramel – melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.

Step 9

Chill the shortbread back in the fridge for another 1-2 hours until the chocolate has gone hard**!

Step 10

Chop your shortbread into the separate pieces and enjoy!