Salted Caramel Shortbread

I have never actually tried this recipe but my friend Ethan requested that I put it on the blog so here it is! Use the chocolate of your choice for the topping.

For the shortbread:
250g plain flour
75g caster sugar
175g unsalted butter

For the Caramel:
100g unsalted butter
400g can condensed milk
100g muscovado sugar
2tbsp golden syrup

100g dark chocolate

Preheat oven to 180 degrees C GM4.
Grease a swiss roll tin
Rub the butter into the flour and sugar until it resembles coarse breadcrumbs.
Pour the mix into a tin and press it down, prick with a fork and chill for 30 minutes.
Bake for 25-30 minutes or until light brown.
Melt the caramel ingredients in a pan on a low heat until melted.
Boil the mixture until it thickens and holds a trail for 6-8 minutes.
Don't allow it to burn onto the bottom of the pan.
Spread the caramel over and cool.
Melt the chocolate and pour it over the caramel and set in the fridge.
Cut into squares.