caramel shortcake consists of a layer of shortcake,a layer of caramel and a topping of chocolate.
shortcake 75g icing sugar
75g caster sugar
200g plain flour
200g self raising flour
200g butter
100g margarine
pinch salt.
put all ingredients into a food processor and blitz to make like breadcrumbs, tip out onto a baking sheet ( I use 9.5 x 13.5 inches)which has been lines with a sheet of foil. press into tin with fingers quite firmly . bake for about 30 mins. gas reg 5 until quite firm to touch ( if getting too brown cover with foil whilst baking). remove from oven but leave it tin to cool. - shortcake is best made a day or 2 before caramel so that it can soften a bit.
Caramel layer 200g golden syrup
100g butter (not marg)
300g sugar
200ml evaporated milk
melt all ingredients, stirring together in a large heavy bottomed saucepan until sugar is dissolved and bring to boil, rapid boil on a med to high heat -DO NOT LEAVE THE PAN WHILST BOILING. rapid boil for 15 - 20 mins ( if you have a sugar thermometer boil up to 215 deg -not quite soft ball stage). when the caramel is getting quite thick after the first 10 mins you should stir constantly to check it isn't burning, remove from heat when thick and a medium caramel colour - TAKE CARE THE PAN AND CARAMEL WILL BE BURNING HOT

. and leave in pan for 10 mins to cool, spread evenly over shortcake whilst still warm. leave to cool.
When caramel is cold melt a 200g bar of good quality proper milk chocolate (don't be tempted to use the cheap stuff

) and spread over caramel ,cool slightly,mark into squares.
If you can, leave for one day before cutting then eat and enjoy....share with friends .
If you don't want to make your own caramel just buy a couple of bags of fudge from the supermarket, melt in microwave & spread over your shortcake,alternatively nestles make it in a tin.( but not a patch on homemade.)
I know its all a bit of a faff but well worth it