- 225g/8oz plain flour
- 85g/31⁄2oz caster sugar
- 315g/111⁄4oz unsalted butter
- 1 x 397g can sweetened,
- condensed milk
- 4 tbsp golden syrup
- 2 sprigs fresh rosemary
- 1 tsp sea salt
- 200g/7oz good quality plain
- chocolate, containing at least
- 70 per cent cocoa solids
Preheat the oven to 170°C,325°F, Gas 3 and line a 30cm/12in squared brownie tin with greaseproof paper.
To make the shortbread,combine the flour and sugar in a large mixing bowl and rub in 200g/7oz of the butter.
The texture will be gritty, but you should still be able to shape it into a ball. Press the mixture into the tin and flatten it with your knuckles.
Prick it with a fork and cook in the preheated oven for 5 minutes, then lower the oven temperature to 150°C, 275°F, Gas 1 and cook for a further 30 minutes or until it is pale golden and no longer doughy.
Remove from the oven and leave to cool in the tin.
Melt the remaining butter in a saucepan over a low heat for 2-3 minutes, then add the condensed milk, golden syrup and rosemary. Whisk the mixture until the butter is thoroughly incorporated,bring to a slow simmer, then keep the temperature even.
Cook for 10 minutes, stirring continuously. This mixture can burn very easily, so don’t take your eyes off it. It’s ready when it thickens and turns a light golden brown. Carefully remove the rosemary from the pan, then pour the sauce evenly over the cooled shortbread, sprinkle with the salt and leave it to set.
Break the chocolate in pieces into a bowl and melt over a pan of barely simmering water or in a microwave (the latter should take around a minute and a half). Leave to cool for 5 minutes. Pour and spread the melted chocolate evenly over the toffee mixture and leave it to cool in the fridge for 1 hour. Once set, cut the caramel shortbread into 12- 16 squares.