250ml (1 cup) flour
125ml (½ cup) cornflour
75ml (5 Tablespoons) Castor Sugar
125g butter, softened
125ml (½ cup) Castor Sugar
45ml (3 Tablespoons) Golden Syrup
1 x 225g can condensed milk (small tin)
250g dark chocolate
1.Sift dry ingredients into a large bowl and
rub in the butter, working the mixture until
it forms a stiff dough.
2.Press the dough into a lightly greased
23cm x 30cm baking tray or Swiss roll tin.
Prick the dough with a fork and refrigerate
for about 20 minutes.
3.Bake at 160ºC for about 45 minutes or
until lightly golden. Cool before spreading
on the caramel layer.
4.To make the caramel, combine butter,
castor sugar and syrup in a small saucepan.
Heat gently until the sugar has dissolved,
then add the condensed milk and bring to the
boil, stirring continuously. Boil gently for
about 5 - 6 minutes,stirring continuously,
as condensed milk can ‘catch’ quite quickly.
Spread caramel onto the biscuit base and
allow to set and cool before topping with
5.Melt chocolate and butter together over
hot water or in the microwave oven, stirring
until smooth. Spread an even layer of
chocolate over the caramel and allow to set
before cutting into squares.
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