1/2 cup butter
1/4 cup white sugar
1 cup all-purpose flour
1/4 cup ground almonds
3/4 cup butter
3/8 cup white sugar
3 tbsp golden syrup
1 (14 ounce) can sweetened condensed milk
8 (1 ounce) squares high quality milk chocolate
1/3 cup toasted and sliced almonds
Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour
and ground almonds to form a soft dough.
Press dough into a 8 inch square pan that has been greased
,lined with parchment paper.
Bake shortbread at 350 for 20 to 25 min.,or until pale golden
brown. Leave in pan until cool.
To Make Topping:
Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened
condensed milk in a saucepan on low heat. Bring to a boil,
stirring constantly. Boil for 5 to 7 minutes until it has
thickened and
has a pale caramel color. Spread caramel on cooled
shortbread, and let set about 40 minutes. Melt chocolate
over low heat. Spread melted chocolate on top of caramel and
sprinkle on
toasted almonds.
