Millionaire Shortbreads

I don't normally do recipes. Anyone who knows me knows I don't cook. I bake cakes but that's about as far as it goes. However, this recipe was made by my 11 year old son who is great at cooking/baking. He made these on Friday and they are awesome. So I thought I should share the recipe. We used rice flour which was actually a bit past its sell by date and a mix of dark and milk chocolate.

Ingredients 

(makes about 24)  

For the shortbread: 

200g plain flour 100g medium cornmeal, semolina or rice flour 100g granulated sugar 1/4 tsp fine salt 200g butter, cut into pieces 

For the topping: 

175g butter 175g sugar 60ml golden syrup 400g condensed milk 1/2 tsp fine salt 200g dark (40% cocoa solids) chocolate (or milk chocolate) 

Essential equipment: 

20x20cm / 8inch square (or similar) baking tin. 

Something to smooth the caramel, depending on your tin: e.g. spatula, plastic lid with a straight edge etc.  

Preparation 

1. Heat the oven to 180oC/350F/gas mark four.  

2. Grease a tin about 20x20cm (or line with baking paper).  

3. Put the flour and cornmeal into a bowl with the sugar and salt and mix well, then cut in the butter and mix to form a dough.  

4. Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool. 

5. Put the remaining butter and sugar in a wide, heavy-based pan with the syrup, condensed milk and salt, and heat gently, stirring to melt the butter. Bring to a simmer and continue to simmer for about 10-15 minutes, until thick and fudgey. Pour over the shortbread and smooth with a spatula. Leave to set. 

6. Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.