Ingredients
For the base:
- 140g (1 cup) cake flour
- 65g (½ cup) cornflour
- 70g (1/3 cup) Huletts Castor Sugar
- 1ml (pinch) salt
- 125g butter, softened
For the caramel:
- 150g butter
- 105g (½ cup) Huletts Castor Sugar
- 45ml (3 Tbspn) Huletts Golden Syrup
- 200g (½ can) condensed milk
For the chocolate topping:
- 250g dark chocolate
- 30g butter
Method
Preheat the oven to 160ºC.
To make the base:
Sift the dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough.
Press the dough into a lightly greased Swiss roll pan (roughly 23 x 30cm). Prick the dough with a fork and refrigerate for about 20 minutes.
Bake for about 45 minutes or until lightly golden. Allow to cool before spreading on the caramel layer.
To make the caramel:
Combine butter, castor sugar and syrup in a small saucepan.
Heat gently until the sugar dissolves, 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 chocolate.
To make the chocolate topping:
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.