I’ve always liked these bad boys but never attempted them myself. Kudos to faith from the cooking club on boards.ie who posted this recipe recently.



200g plain flour
150g butter
75g castor sugar


1 tin condensed milk
2 tablespoons golden syrup
110g soft brown sugar
110g butter

Chocolate topping:

200g milk or dark chocolate (I went for milk, as would always be my preference)

What to do:

1. Preheat the oven to 180 and prep a baking dish. I used my lasagne dish actually, greased and lined with parchment.

2. Cream the butter and sugar together, and then add the flour. Using your fingers, rub together until you’ve got a mixture that resembles fine breadcrumbs. Press these breadcrumbs finely down into a flat layer in the prepared baking dish. They should come together nicely. Bake for 20 minutes, or until lightly browned.

3. Meanwhile, prepare the caramel. Now, this I found tricky and it took two attempts to get it right. On a LOW heat, melt the butter. Then add the condensed milk and stir well. When combined, add the golden syrup spoonful by spoonful. Combine well. Add the sugar bit by bit, avoiding lumps. Stir well and increase the heat slightly so that the mixture reaches a simmer, stirring always stirring. Simmer and stir for 5-10 minutes until golden and sufficiently caramelly-looking. To test if it’s ready, take a cold plate and dollop a little caramel onto it. If it’s sets, it’s ready.

4. Pour the caramel onto the cooked shortbread base and allow to cool. Meanwhile, melt your chocolate in a double-boiler (a bowl resting above a pot of simmering water) and spoon over the caramel. Allow to set.

5. Make a pot of strong coffee, cut into squares and share with happy friends who think you’re amazing.