Ingredients
BASE:
250ml (1 cup) flour
125ml (½ cup) corn flour
75ml (5 Tablespoons) Castor Sugar
1ml salt
125g butter, softened
CARAMEL:
150g butter
125ml (½ cup) Castor Sugar
45ml (3 Tablespoons) Golden Syrup
1 x 225g can condensed milk (small tin)
CHOCOLATE TOPPING:
250g dark chocolate
30g butter
Method
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. Heats 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 setting and cooling before topping with chocolate.
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 setting before cutting into squares.
BASE:
250ml (1 cup) flour
125ml (½ cup) corn flour
75ml (5 Tablespoons) Castor Sugar
1ml salt
125g butter, softened
CARAMEL:
150g butter
125ml (½ cup) Castor Sugar
45ml (3 Tablespoons) Golden Syrup
1 x 225g can condensed milk (small tin)
CHOCOLATE TOPPING:
250g dark chocolate
30g butter
Method
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. Heats 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 setting and cooling before topping with chocolate.
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 setting before cutting into squares.
