1. You will also need 30cm x 20cm swiss-roll tin. 2. pre-heat oven to 180 degrees. 3. slice butter into a food processor bowl and add the sugar. 4. whiz until soft and light and well creamed. 5. add the flour and process again, using the pulse switch until dough clings together in coarse crumbs. 6. turn mixture into prepared swiss-roll tin and spread out with spatula. 7. press all over with floured knuckles to form an even base. 8. prick with a fork. 9. bake for 15 minutes or until light golden and firm to the touch. 10. let shortbread base cool in the baking tin. 11. filling:. 12. put butter, sugar and condensed milk into a saucepan. 13. stir over a low heat until butter has melted and sugar has dissolved. 14. then bring mixture to the boil. 15. stirring constantly because it will catch easily. 16. cook the mixture for 5-10 minutes until it forms a golden caramel. 17. then dip the base of the pan into cold water to stop it cooking any longer. 18. slice banana into 5mm slices. 19. let the caramel cool slightly then stir in banana pieces. 20. pour caramel over the shortbread. 21. spread it out and level it with a spatula. 22. set aside for about an hour to cool set and firm. 23. to finish:. 24. place the chocolate in a bowl set over a saucepan of hot but not boiling water, making sure that the base of the bowl does not touch the water. 25. sllow chocolate to melt. 26. when it has melted, quickly pour over caramel shortbread in the tin and spread it out evenly with a spatula. 27. chill in fridge until chocolate sets firm. 28. cut into shortbread squares and store in plastic container in a cool place. ---------------------------------------------------------------------------
Nutrition
Ingredients
