A nutty and sweet shortbread treat.
A nutty and sweet shortbread treat.
| 1⁄2 | Cup | butter |
| 1⁄4 | Cup | white sugar |
| 1 | Cup | all-purpose flour |
| 1⁄4 | Cup | ground almonds |
| 3⁄4 | Cup | butter, melted |
| 3⁄8 | Cup | sugar, white |
| 3 | Tablespoon | golden syrup |
| 1 | 14-ounce can sweetened condensed milk | |
| 8 | 1-ounce squares high quality milk chocolate | |
| 1⁄3 | Cup | almonds, toasted and sliced |
1 Beat 1/2 cup butter and 1/4 cup sugar until pale. Add flour and ground almonds to form a soft dough.
2 Press dough into a 8 inch square pan that has been greased and lined with parchment paper. Bake shortbread at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until pale golden brown. Leave in pan until cool.
3 To Make Topping: Cook 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan on low heat. Bring to a boil, stirring constantly. Boil for 5 to 7 minutes until it has thickened and has a pale caramel color.
4 Spread caramel on cooled shortbread, and let set about 40 minutes. Melt chocolate over low heat. Spread melted chocolate on top of caramel and sprinkle on toasted almonds.