In a bowl, mix the sugar and butter until well incorporated. Then add the flour, vanilla flavour and salt and mix until get a sandy texture.
Put the mix into a tin mould layered with baking paper. Spread it but don’t over press the mix. Bake in the oven at 150c for 25 mins. Then let it cool down.
In a pan, cook the condensed milk, double cream, butter, salt and golden syrup for 20 mins or until reaches 115c. Stir it all the time using an espatula to avoid it to get burnt at the bottom. We are looking for a light caramel colour.
Pour the caramel onto the cold shortbread and reserve in the fridge for 2 hours until set and cold.
Melt the chocolate (reserving some) onto a bain marie reaching 40-45c. Then out of the bain marie, add the reserved cold chocolate and mix until melted, going to a 32-34 c.
Pour the melted chocolate onto the cold caramel and leave it to cool down and set.
As an option, you can decorate with some melted white chocolate.
Development Bird Code