Y como es domingo, recetilla dulce ;)

Y toca una receta de cocina, para que veais que soy un chollazo que hasta sabe cocinar ^_^
Dark chocolate Shortbread
For the shortbread:
• 225g plain flour
• 100g caster sugar
• 250g salted butter
For the topping:
• 175g butter
• 397g can condensed milk
• 175g caster sugar
• 4tbsp golden syrup
• A pinch of salt
• 300g dark or milk chocolate ( I did it with 85% dark chocolate but I put a bit of milk and sugar in the mix and taste awesome ;))
Pre-heat the oven to 160ºC. Lightly grease a 20cm x 30cm Swiss roll tin with butter (para los españoles esto es delgadito si haceis las capas muy gruesas el chocolate se desliza por el caramelo y se desmonta... de ahí las dimensiones especificadas) Place all of the shortbread ingredients in a food processor and blitz to a smooth dough.
Press the dough into the tin and prick with a fork in several places. Cook for 30-40 minutes until the shortbread is light golden brown and firm to touch. (truco atravesarlo con un cuchillo y si sale limpio el bizcocho esta hecho por dentro) Remove from the oven and leave to cool in the tin.
To make the caramel layer, place the butter, condensed milk, caster sugar, golden syrup (caramelo royal viene a ser lo mismo ;)) and pinch of salt in a non-stick saucepan and stir over a low heat until the butter has melted. Bring to the boil and cook gently for about 5-8 minutes, stirring all the time, until golden and thick.
Pour the caramel over the cold shortbread and leave to cool at room temperature (y mientras esperas la mejor parte, lamer la pota, ciertamente este caramelo esta buenisimo y pienso usarlo en más postres ^_^) If you’re in a hurry, place in the fridge for 20 minutes. (yo lo puse en la nevera un buen rato para asegurarme que endureciera bien)
Break the chocolate into pieces and place in a bowl. Place over a pan of just simmering water and leave to melt, or gently melt in the microwave on a low setting. (yo lo prepare como se hacia el chocolate de barra de la herminia de toda la vida, cazo un poco de leche una pizaca de azucar y revolver revolver…) Pour the chocolate over the top of the caramel layer and leave to set for 30 minutes or so, before cutting into squares.