Millionaire’s Shortbread

makes 24 squares

    225g plain flour
    100g caster sugar
    225g butter
    100g Semolina

    175g butter
    175g caster sugar
    4 tbsp golden syrup
    1 x 397g can condensed milk

    200g plain chocolate, broken into pieces

Set the oven to 160C.
Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.
Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).
Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.
To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted. 
Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.
Melt the chocolate in a bowl over a pan of simmering water. 
Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.