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Brazil
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Caramel
Shortbread
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Shortbread
4 oz. butter
6 oz. S.R. flour
2 oz. Sugar
Cream butter
and sugar well and stir in flour and pinch of salt. Knead
well and place in greased Swiss Roll tin. Bake at 325º
or Mark 3 for 30 minutes until pale brown
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Caramel/Chocolate
4 oz. caster sugar
4 oz. butter
2 tablespoons golden syrup
1 small tin condensed milk
Place all ingredients
in a pan. Bring to boil for 5 minutes stirring continuously.
Pour topping over
cooked shortbread.
When set cover
with milk or plain chocolate.
Cut into squares with a sharp knife dipped in hot water.
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