Caramel Shortcake

Ann Kay enjoyed making this favourite traybake for the annual South Dunfermline Gala.

Biscuit Base:

170g self-raising flour

113g margarine

57g caster sugar

Topping: 198g chocolate

Caramel:

2 tbsp syrup

113g margarine

198g (1/2 of 14 oz can/bottle) condensed milk

57g caster sugar

Method:

Rub biscuit base ingredients together. Press into a shallow tin and bake in moderate oven (Gas 3, 170°C) until slightly brown. Put all caramel ingredients into a pan and melt gently. Bring to boil and boil for 5 minutes. Pour onto the base. When set, melt chocolate then, when firm, cut into squares. Enjoy!