Caramel Shortcake Or Millionaire'S Shortbread - cooking recipe

Ingredients

BASE
8 ounces butter
4 ounces sugar
12 ounces plain flour
FILLING
8 ounces butter or 8 ounces margarine
4 ounces sugar
4 tablespoons syrup
1 (410 g) can sweetened condensed milk
TOPPING
8 ounces chocolate
1 ounce butter

Preparation

BASE (first 3 ingredients):
Cream butter and sugar.
Add the flour and stir to make a mixture that is soft and will go together when squashed.
Lightly knead and then roll out or place into a deep Swiss roll tin.
Press into place with the palm of your hand until even.
Prick all over with a fork.
Bake in the oven for 25 minutes gas 4.
Cool in the tin.
FILLING (middle four ingredients):
Place the butter, sugar, syrup, and condensed milk into a pan and bring slowly to a boil.
Stir until the sugar is dissolved.
Once boiling keep on a slow boil stirring all the time for about 5 to 7 minutes.
Caramel should be thick and golden.
Allow to cool.
When cool pour over the biscuit mixture and leave to set.
TOPPING (last 2 ingredients):
Melt the chocolate and butter over a pan of simmering water.
Spread over top of the caramel layer.
Cut into squares or fingers once set.
Do not be put off by the stages; very easy and worth the wait. It looks like you have been in the kitchen and slaving over the cooker for hours. You will get compliments with this one.