Caramel Fingers
Preheat oven to 170°C

For base:

200g Butter
100g Icing Sugar
200g Flour
100g Cornflour
Pinch Salt

Cream fat & sugar thoroughly until soft and light.  Gradually work in the flour and cornflour and knead until smooth.  Press into a floured 13in X 9in tin and bake for 15-20 minutes.

Filling:
200g Butter or Margarine
200g Caster Sugar
1 tablespoon Golden Syrup
Large tin Condensed Milk

Place all the ingredients in a pan and bring to the boil. Continue boiling for 5 minutes stirring continuously.  Cool for 1 minute.  Pour over shortbread base and leave to set.

Topping:
Chocolate to cover
When set cut into squares.