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Ingredients
Directions
- Cream butter with sugar. Add in flour and work to a smooth dough. Press into a greased Swiss roll tin (approx 11"x7"). Bake at 350 degreesF till pale golden- about 20minutes.
- Filling 1 small (or possibly 1/2 large) tin condensed lowfat milk 4 level tsp golden brown syrup 4ounces butter 4ounces caster sugar
- Heat together the condensed lowfat milk, butter, sugar and syrup. Boil for about 5 min stirrring all the time, then beat for 2-3 min- the filling should be of a pale fawn colour as the condensed lowfat milk caramelises. Pour onto the shortbread base and leave to cold.
- Topping 6 ounce plain chocolate
- Place the chocolate in a bowl over a pan of warm water and allow to heat over a low heat. When melted, quickly pour it over the caramel filling. Mark into portions before the chocolate sets hard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 283g | |
| Calories 1432 | |
| Calories from Fat 822 | 57% |
| Total Fat 93.65g | 117% |
| Saturated Fat 58.53g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 657mg | 27% |
| Potassium 209mg | 6% |
| Total Carbs 129.87g | 35% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.53g | 0% |
| Protein 18.54g | 30% |
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