Instructions: Aga equipment:
small roasting tin lined on fourth set of runners in roasting oventhen second set of runners in simmering oven

Rub the butter into the flour and sugar for the base until the mixture resembles fine breadcrumbs.

Press the crumbs into an even layer over the base of the lined tin and smooth with a palette knife.

Bake for 5 minutes in the roasting oventhen transfer to the simmering ovenfor a further 20 minutes until pale golden and set.

Leave the shortbread to cool in the tin.

Melt the butter for the filling on the floor of the roasting ovenfor 3 to 4 minutes then add the condensed milk and golden syrup.

Beat thoroughly to ensure that the ingredients are well blended together then return the pan to the floor of the ovenfor a further 10 minutes stirring once.

Move the pan up on to the simmering plate and bring the filling to the boil stirring all the time.

Continue cooking for 2 to 3 minutes stirring constantly then pour the thickened fudge mixture over the shortbread in the tin.

Leave until cold and set.

Heat the chocolate in a howl over a pan of water on the boiling platestirring until the chocolate has melted.

Do not allow the water to boil transfer the pan to the simmering plate if necessary.

Spread the melted chocolate over the fudge filling mark into squares and leave until cold before cutting.

If you want your shortbread fingers to be the best do use good chocolate and not a cheap substitute for the topping.

Makes about 24 pieces

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