- 225g flour, plain
- 85g sugar
- 315g butter
- 400g condensed milk
- 4tbsp golden syrup
- 2 springs fresh rosemary
- 1tsp sea salt
- 200g dark chocolate
Preheat oven to 170C. To make the shortbread, combine the flour and sugar in a mixing bowl and
rub in 200g of the butter. Shape the mixture into a ball.
Grease a 30cm square tin with butter and line it with baking paper. Place the dough into the tin.
Press it into the tin and flatten with your knuckles.
Prick with a fork and bake for 5mins. Reduce the heat to 150C and bake for another 30min or until
it is pale golden and no longer doughy. Remove from the oven and leave to cool in the tin. Melt the
chocolate in the microwave or over simmering water.
To make the caramel layer, melt the remaining butter in a saucepan over a low heat for 2-3mins.
Add the condensed milk.
Add 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 10mins, stirring continuously. This mixture can burn very easily, so don’t take your eyes off
it. It is ready when it thickens and turns a light golden brown. Carefully remove the rosemary from
Pour the caramel over the shortbread, even the surface. Sprinkle with the salt and leave to set.
Pour and spread the chocolate evenly over the caramel and leave to cool in the fridge for 1 hour.
Once set, cut the caramel shortbread into squares.