To make this delicious recipe you need:
250g / 9oz / 2 and 1 quarter cups of: plain flour all purpose flour
75g / 3oz / halft cup of : sugar ( superfine works best)
175g / 6oz / 3 quarters cup unsalted butter, soft
If you are in Brazil or Latin America use ‘doce de leite’/ Dulce de leche. ( I did )
If note you will need to make the caramel :
90g / 3 1/2 oz / 7 tbsp unsalted butter, diced
90g /3 1/2 oz scant half cup of light muscovado sugar ( brown )
2x 397 g / 14oz cans of condensed milk
Your favourite chocolate. Can be plain, milk, dark, white or all marbled . Its really personal choice.
I went for half dark , half pain (100g/one bar) and white chocolate starts
How to do:
Pre heat the oven 180C/ 350F/ Gas4 . Greaseproof your tin (mine 23×23) with butter or greaseproof paper.
Rub the butter with the flour and sugar until looks like breadcrumbs, work until forms a dough. Press the sought to cover the base.
Prick with a fork an bake for 20 mins.
Its very light brown otherwise its overcooked.
If making the filling, put the butter, muscavo sugar and condense milk into a pan and heat gently, stir constantly and once the sugar dissolve, bring to the boil. Once boiled, reduce heat and keep simmering, stirring every 5 mins until its thunked and turned caramel colour.
Pour the filling over the cooked biscuits and leave to cool down. I used ‘ doce de leite”my friend Cris gave me.
Settles quite slowly so I put mine on the freezer for one hours and took it out.
It was a little piece of heaven !
Ps. Judy, the additional measurements were for you !