Gooey Caramel Squares

Method

Step one
Heat oven to 180°C, 350°F, Gas Mark 4. Base line and grease 20 x 20 am (8 inch) square tin.

Step two
Mix the Atora Suet, flour, ground almonds and sugar together with sufficient cold water to form a firm but soft dough.

Step three
Roll out the dough to form a square to fit the tin and bake for about 20 minutes or until light golden brown.

Step four
Meanwhile, place all the caramel ingredients together into a heavy based saucepan. Heat gently until the sugar has dissolved then bring to the boil for 4-5 minutes, stirring all the time. The mixture, should be, pale golden brown.

Step five
Pour the caramel over the cooked base and leave to cool. Melt the chocolate in a bowl over hot water. Spread over the caramel.

Step six
Leave to set before cutting into squares.