200g {7oz} softened butter
110g {4oz} caster sugar
75g {3oz} rice flour
100g {3.5oz} cornflour
1 397g tin condensed milk
200g {7oz} chocolate

8in square cake tin.

1} Preheat oven to 180o
2} Cream half the butter and half the sugar together in large bowl until pale and fluffy. Stir in the rice flour and cornflour and bring together to make a smooth dough. Line tin with greaseproof paper press shortbread into tin. bake in oven for 15-20mins until lightly golden leave to cool slightly.
3} Meanwhile make the toffee place the remaining butter and sugar along with the condensed milk into a pan on low heat stirring all the time until the sugar dissolves. Simmer for 10-15 mins stirring all the time until mixture is just beginning to darken and sugar thermometer reads 113oC or 235oF.
4} Pour toffee onto shortbread base and leave to cool completely. Then melt the chocolate and pour over the top of toffee allow to cool then up in fridge for a couple of hour until set.
5} Cut into squares and ENJOY