I wondered why it was called that until I tried it. It’s the richest thing I’ve ever eaten all in one go. There’s the shortbread base, which is one of my favourite, then a caramel toffee filling with nuts and raisins, also my favourite, topped with white chocolate, my absolute fave, so all in the one bite it’s something short of heaven. You only need one piece though, two at the most. I had the recipe from People’s Friend Christmas issue. I’ve lost that, but here’s the gist of it.
Line a tray 10″ by 7″
Make a basic shortbread. 8oz pl flour, 4oz butter, 3oz sugar. Mix togother until like breadbrums, then spread with a wooden spoon into the tin. Bake in a med oven for 20 mins.
Let that cool, and make the filling.
Half a 200g can of condensed milk.
2 tablespoons golden syrup.
40z butter
2 tablespoons brown sugar. Stir that up with a wooden spoon until thick and toffee-like. Spread the caramel mixture onto the shortbread, then sprinkle with chopped nuts and sultanas or raisins, whichever you prefer. I put sultanas. Let that cool well.
Finally, melt white chocolate and spread onto the set caramel. Leave to set again. Some recipes use milk chocolate and swirl the white chocolate. Here’s an example of that.
Top tips. Use proper butter rather than margerine for a delectable taste. Also this freezes well. That way you don’t have to eat the whole lot straight away.
Makes a great romantic treat for your loved one for Valentine’s Day. Or any day.
Susan Jones - Writer 
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