Ingreadient :

• 200g Unsalted Butter
• 100g Caster Sugar
• 275g Plain Flour
• 200 g Unsalted Butter
• 3 tbsp Caster Sugar
• 4 tbsp Golden Syrup
• 397 g Condensed Milk (one tin)
• 2 tsps Maldon Sea Salt Flakes (not table salt)
• 225 g Nuts (I used 75g Macadamias/Hazelnuts/Pecans)
• 75 g Milk Chocolate

Direction :

1. Preheat your oven to 180C/160C Fan, and line a 9x9inch deep square tin with parchment paper.
2. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
3. Firmly press the mixture into the bottom of the tin and bake in the oven for 20-25 minutes until pale golden on top!
4. Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
5. Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
6. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
7. Stir in your salt carefully, and pour the caramel onto the shortbread base.
8. Sprinkle over your nuts, and leave the traybake to set in the fridge for an hour.
9. Melt your chocolate carefully, and then drizzle over the traybake, and then leave to set again until solid.
10. Chop your Shortbread into the separate pieces and enjoy!