We Raised a Million Shortbread from Woolworths!
Preparation 35 minutes
Cooking 50 minutes
For the shortbread
225g cake flour
175g butter, cut into cubes and chilled
75g caster sugar
1t lemon juice
Water if needed
For the caramel and topping
1 X 385g condensed milk can
100g golden syrup
400g good quality chocolate (or enough to cover the top), melted
Grease a square or rectangle baking tin, if you are using a square try using a 23cm X 23cm tin, or a rectangle tin with the same volume. Add the flour and butter to a food processor and pulse together to form large breadcrumbs, add the sugar and pulse together with the lemon juice. Continue pulsing until the mixture comes together. If the mixture doesn’t come together easily add 1T ice water at a time to the mixture until it forms a rough ball. Add the dough to the baking tin and press down to fill the area of the tin with the mixture filling the sides and corners.Use an object with a flat bottom like a ruler to press the dough down evenly. In an oven preheated to 160°C. Place the pastry in the oven for about 25 – 30 minutes or until the pastry just begins to brown on the surface.
Remove from the oven and allow to cool.While the pastry is baking prepare the caramel filling. Add the butter, condensed milk and golden syrup to a pan over a medium heat. Allow the butter to melt then bring to the boil. Allow to thicken, slightly then pour over the cooled, cooked dough. Allow the caramel and dough mixture to cool completely before pouring the chocolate over and setting again. Cut into cubes and serve.