Instructions: Grease a 7 inch square tin.

To make the base: Sieve the flour and salt in a bowl. Add sugar and a small knob of butter. Rub the fat into flour and sugar. Knead into a ball. Press mixture into base of it and make it even. Bake at 180?C/350?F/gas mark 4 for
25 minutes until golden brown.

For the filling: Put the margarine, sugar, syrup and condensed milk into a saucepan and stir over a gentle heat until sugar has dissolved. Bring to the boil and stirring constantly boil mixture gently for 7 minutes. Add the essense, beat well and pour onto the shortbread base. Leave the mixture to cool and set. Coat with plain chocolate. Cut into square slices when set.

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