The perfect blingy treat for Christmas supplied by Milly Fortune of Clean Slate Catering.
225g/8oz plain flour
175g/6oz unsalted butter, cold, cut into cubes
75g/2¾oz caster sugar
For the topping
1 x 379g can condensed milk
100g/3½oz golden syrup
350g/12oz dark chocolate, or a mixture of dark and milk, chopped into small pieces
Edible gold glitter (can be brought from Hungerford cook shop)
• Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.
• Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.)
• Add in the caster sugar and pulse again until combined.
• Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.
• Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
• Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
• Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. • Allow to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
• Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.
• Cut into squares and sprinkle with edible gold glitter for a Christmas touch.