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Ingredients
- 85 gm Butter, (3oz)
- 55 gm Caster sugar, (2oz)
- 140 gm Plain flour, (5z)
- 1 pch Salt
- 115 gm Margarine, (4oz)
- 115 gm Soft brown sugar, (4oz)
- 2 Tbsp. Golden brown syrup
- 1 sm Tin Condensed lowfat milk Vanilla essence, few drops
- 110 gm Chocolate, (4oz)
Directions
- Grease a 7 inch square tin.
- To make the base: Sieve the flour and salt in a bowl. Add in sugar and a small knob of butter. Rub the fat into flour and sugar. Knead into a ball. Press mix into base of it and make it even. Bake at 180C/350F/gas mark 4 for25 min till golden.
- For the filling: Put the margarine, sugar, syrup and condensed lowfat milk into a saucepan and stir over a gentle heat till sugar has dissolved. Bring to the boil and stirring constantly boil mix gently for 7 min. Add in the essense, beat well and pour onto the shortbread base. Leave the mix to cold and set. Coat with plain chocolate. Cut into square slices when set.
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