These shortbread based, caramel topped cookies have the perfect balance
of sweetness, making them incredibly moreish.
Makes approximately 2 dozen
Preheat the oven to 300 degrees F.
Cream butter and sugar in a large bowl with an electric beater or mixer until light and fluffy. Add sifted flour and baking powder. Mix until combined.
Put 4/5 of the mixture into the bottom of a 13" x 9" baking pan. Pat the mixture down firmly in the bottom of the baking pan to create the base. The base should be approximately 1/4" thick.
Use the bottom of a measuring cup to help create a flat, even base.
Put the base and the remaining mixture in the refrigerator while you prepare the topping.
To make the topping, melt the butter with the condensed milk and the golden syrup in a small saucepan over a medium-low heat. Remove the base and the extra mixture from the refrigerator. Pour the topping over the base and smooth out with a spatula or knife until the base is completely covered.
Then crumble the remaining mix evenly over the top.
Bake for 30 to 40 minutes until the top turns golden. Remove from the oven and allow to cool completely in the pan. Once cold, use a serrated knife to cut down the middle of the pan and then cut into 1-inch "fingers".