preheat the oven to 322 grees Fahrenheit 160 degrees Celsius make the dough mix the sugar flour semolina and one cup to 25 g butter together to create a smooth dough press the mixture into a greased baking tray evenly spread the mixture around with your fingers so it evenly covers the base of the tray prick the mixture with a fork spread the pricks around so it bakes evenly baked the shortbread set the mixture in the oven for 30 to 40 minutes or until golden and firm cool the mixture allow it to cool on the site on a cooling rack create a mixture add about three fourths cup 175 g butter the condensed milk and golden syrup into a small sauce pot melt the ingredients stir continuously over a low heat for about 6 to 8 minutes you will want to achieve a thick budge like mixture pour the caramel over the shortbread use a plastic spatula to evenly spread the caramel immediately sprinkle the sea salt over the caramel allow to cool completely as it cools it will settle and harden melt the chocolate prepare a double boiler and continuously stir the chocolate until it melts pour the chocolate over the caramel use a plastic spatula or the back of a knife to evenly spread the chocolate allow to cool completely as it cools it will settle and harden finished just you love to eat enjoy and don't forget to subscribe