Foodie Friday #3: Caramel Shortbread

This is a favourite in my family and, despite it being ridiculously unhealthy, I love it. The recipe I use is slightly adapted (to include MORE CHOCOLATE!!!) from one of my mam's old recipe books. I work in ounces so sorry if that's confusing for you... If it helps 4oz is roughly 100g.
For the shortbread:

Cream together 5oz softened butter and 4oz
caster sugar.

Beat in 10oz plain flour. Press into a greased
Swiss Roll tin.

Bake in a preheated oven at 180°C for 15-20
minutes, until it's golden brown.

While the shortbread cools in the tin, make the caramel:

In a large saucepan, heat 4oz butter, 4oz caster
sugar, 2tbsp golden syrup and one tin of
condensed milk. 

Heat until butter melts then boil for five minutes,
stirring constantly.

Allow to cool for a minute before spreading over
the shortbread. Leave to set.

Melt 10oz milk chocolate in a bowl over a pan of
water or in the microwave if you're lazy.

Spread over the top of the caramel, mark into squares
and allow to set in the tin.

Finally, cut it into pieces and store in an airtight container. I couldn't tell you how long it'll keep - this lot will be doing well if it lasts more than 24 hours in my house!


Is there a recipe you guys turn to for baking time and again? Will you be trying caramel shortbread?
xo