Layers of shortbread, caramel & chocolate
Kids love this but it's quite sweet for me, would prefer thin caramel layer but thick choc layer hehehe :)
It's taste better after a day though....
175g plain flour
125g butter, cut into small pieces
4 tbsp soft brown sugar, sifted
TOPPING
55g butter
4tbsp soft brown sugar
400g canned condensed milk
150g milk chocolate
1) Grease a 23cm/9-inch square cake tin with butter (mine's rectangle, boleh ajer)
2) Sift the flour into a mixing bowl an drub the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and mix to form a firm dough.
3) Press the dough into the base of the tin and prick all over with a fork.
4) Bake in a preheated oven, 190C for 20min, until lightly golden. Leave the shortbread to cool in the tin.
5) To make the topping, place the butter, sugar and condensed milk in a non-stick saucepan and cook over a gentle heat, stirring constantly, until the mixture comes to the boil.
6) Reduce the heat and cook for 4-5min, until the caramel is pale golden and thick and is coming away from the side of the pan. (Lenguh tau nak kacu jer, takleh tinggal tau)
Pour the topping over the shortbread base and leave to cool.
7) When the caramel topping is firm, melt the milk chocolate in a heatproof bowl set over a saucepan of simmering water. (I melt dalam microwave jer...)
Spread the melted chocolate over the topping, leave to set in a cool place, then cut the shortbread into squares or fingers.
