Scottish Caramel Shortbread - cooking recipe

Ingredients

200 g flour
175 g butter
125 g sugar
3 1/2 ounces cream
100 g chocolate

Preparation

Make dough from the flour with 150 gram butter and 75 gram sugar.
Roll the mixture out into a large rectangle in an oven dish.
Bake 20 minutes at 165 degrees.
Boil the rest of the butter, the rest of the sugar and the cream (stir well all the time!) on a medium high fire until it begins to turn brown.
Spread it over the cookie rectangle.
Melt the chocolate with one tablespoon cream.
Make patterns on top of the caramel with a spoon (see picture).
Cut the cookie-rectangle into 30 smaller rectangles.