225g plain flour
85g caster sugar
315g unsalted butter (200g for the shortbread, 115g for the caramel)
2 x 397g can sweetened condensed milk (original recipe called for 1 tin, after I put it on the shortbread I decided to add a second tin)
4 tablespoons golden syrup
2 fresh rosemary sprigs
1 teaspoon sea salt
200g good-quality plain chocolate, at least 70% cocoa solids
Preheat the oven to 170c
Mix flour, sugar and rub in the butter
Push into dish, (you may want to line it with grease proof paper) then prick with a fork. Cook till golden brown, Allow to cool.
Melt butter in a saucepan, pour in condensed milk, golden syrup and rosemary.
Cook over a medium heat, stir constantly about 10 minutes till thickened and the milk becomes a light caramel colour, be careful not to burn it.
Remove the rosemary and pour the caramel over the cool biscuit base. spread it evenly. Sprinlke with salt.
Melt the chocolate over a bain marie or microwave for about 1 minute 30 s second stir half way through.
Spread the chocolate then allow to cool, put in the fridge to set. Cut into portions, you can serve from the fridge but if you leave them at room temperature for a while the caramel goes lovely and gooey.
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