Ingredients
Base
Caramel filling
Chocolate topping
Method
1.Preheat the oven to 180°C and line a shallow 30cm x 21cm tin with baking paper.
2.To make base, sift together the flour, baking powder and cocoa. Cream the butter and sugar until soft and light and beat in the egg white, followed by the golden syrup. Add the dry ingredients, combine everything to form a soft mixture and spread it evenly in the prepared tin.
3.Bake for 25 minutes then remove from the oven and cool on a rack.
4.Put all the filling ingredients into a saucepan and place over a low heat. Stir until the butter melts and the mixture is well combined, then bring to a gentle simmer.
5.Keep stirring constantly for 5 minutes, making sure that the caramel doesn’t catch on the base of the pan (a silicone spatula is an excellent tool for this).
6.Pour the caramel over the cooled base and spread it out evenly with a spatula. Allow to cool.
7.To make the topping, chop the dark chocolate into small pieces and place in a heatproof bowl with the butter and cinnamon. Set the bowl over hot water. When the chocolate has melted, stir until smooth then spread evenly over the cooled caramel. Leave to set.
8.Cut into 32 fingers and store in an airtight container, or the fridge if you prefer chilled caramel.
It is worth weighing the golden syrup if you can. The original recipe says 1 dessertspoon, which is 2 teaspoonfuls, but golden syrup is sticky and tricky to measure in spoonfuls. If you add too much the slice will have a softer, less crunchy consistency
Note
