Salted Caramel and Shortbread Biscuits

Ingredients

Preheat the oven to 180 degrees
Make sure the butter is at room temperature and then cut into small blocks.
Add the flour, butter and sugar into a mixing bowl and start to mix the ingredients. After a bit they will start to form a crumbly mixture but if you keep mixing it will all come together to form a soft dough.
Roll out the dough to your desired thickness and then use a cutter to discs of your proffered size.
Place the discs onto baking mats spaced out and place in the over and bake for approx. 10 minutes or till a golden brown.
Once ready take out and leave on cooling rack whilst you start to make the caramel.

Melt the butter, sugar, condensed milk, golden syrup and salt in a pan. Keep stirring and don't let it stick/burn.
Once the sugar has dissolved turn up the heat and boil for 5-7 minutes whilst constantly stirring.
It's ready once it has turned a deep golden colour and has thickened to a fudge consistency.

Take the base shortbread biscuits and spoon on about a full teaspoon into the middle of each. Hopefully the caramel has cooled enough that it will not overflow the edges. If it does wipe round the side to stop it.
Once you have put caramel on all the bottom pieces, go back to the first one you did and add a tiny drop to the top of the caramel. Then place the top piece of shortbread on and sandwich them together pushing the caramel out to the sides. Repeat for all.
Now melt your chocolate and place in a piping bag or something similar. Line up your biscuits so you can pipe the chocolate on the top of each easily one after the other.
Once you have pipped the chocolate on the top and the biscuits are ready, place in the fridge for a while (about 45-60 minutes) to cool and set.

Below are image(s) I took after using this recipie.