MILLIONAIRES SHORTBREAD

175g/6 oz plain flour
125g/4 ½ oz butter cut into small pieces
50g/1 ¾ oz soft brown sugar sieved

Topping
50g/1 ¾ oz butter
50g/ 1 ¾ oz soft brown sugar
400g/14oz can condensed milk

150g/5 ½ oz milk chocolate

oven 190c/ 375f/ gas5

1. Grease a 23cm/9inch square cake tin.

2. Sieve the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Add the sugar and mix to form a firm dough.

3. Press the dough into the prepared tin and pr1ck with a fork.

4. Bake for 20 minutes until lightly golden. Leave to cool in the tin.

5. To make the topping place the butter, sugar and condensed milk in a non-stick saucepan and cook over a gentle heat, stirring constantly, until the mixture comes to the boil.

6. Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan. Pour the topping over the shortbread base and leave to cool.

7. When the caramel topping is firm, melt the milk chocolate in a heatproof bowl set over a saucepan of simmering water. Spread the melted chocolate over the topping leave to set in a cool place then cut the shortbread into squares or fingers to serve.