220g Butter
1/2 cup Icing Sugar
1/2 tsp Vanilla Essence
2 cups Plain Flour
Combine butter and icing sugar, add vanilla essence and flour. Mix until resembles a crumbly mixture. Press shortbread mixture into 8” x 12” x 1” tin and smooth out with spatula until it looks like a steam roller has pushed it in.
Bake 180C 10-15 minutes until the colour of shortbread is touched with golden.
Caramel
1 385g tin condensed milk
2 tbsp golden syrup
50 g butter
Combine in a pot and melt: sweetened condensed milk, golden syrup, and butter stir until butter has melted but keep an eye on mixture as it burns easily. Take slice out of oven when cooked and pour mixture on top and bake for another 10min. Ice with chocolate icing when cold.
Icing
Either melt 250 g choc melts until very liquid, spread over slice with spatula and give tray a good shake or bang on bench until top is smooth.
Traditional chocolate icing
2 c icing sugar
1/2 c cocoa
Sift together and then incrementally add tablespoons full of hot water until a smooth runniesh but not liquid smooth over slice and leave to set