INGREDIENTS

INSTRUCTIONS

Shortbread  Cream together the butter and sugar, beating very well.
Sift together  the flour, cornflour and baking powder and beat into the
butter and  sugar.  Spread the mixture in a 30 cm (12 in) long baking
tin, about 4 to 5  cm ( 1 to 2 in) deep and smooth even. Bake in a
preheated oven, 180  oC (350 oF) for 20 minutes (or until golden
brown). Take the tin out  of the oven and set aside to cool for 10
minutes while you make the  caramel.  b) Caramel  Put all the
ingredients for the caramel - except the vanilla - into a  saucepan.
Over a moderate heat, stir until the butter has melted and  the sugar
dissolved completely. Then bring the mixture to the boil  and boil for
5 to 7 minutes.  Take the pan off the heat, stir in the vanilla and
continue stirring  for 2-3 minutes to cool it slightly. Then pour it
over the shortbread.  Leave to cool completely.  To finish, melt the
chocolate over hot water (no overheat !!) and  pour it over the caramel
layer.  When it is cool, mark into squares with a sharp knife (makes 12
- 16).  Store in airtight container.  From: Claire Macdonald, Lady
Macdonald's Scotland, Bulfinch, 1990,  ISBN 0-8212-1809-3  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 37158
Calories From Fat: 3233
Total Fat: 371.3g
Cholesterol: 905.5mg
Sodium: 5935.5mg
Potassium: 17704.1mg
Carbohydrates: 2197.8g
Fiber: 13g
Sugar: 1945.8g
Protein: 70.1g