CARAMALISED SHORTBREAD WITH BANANAS, BANOFFI & GRANOLA CRUMBLE

SO SO SO DIVINE

SHORTBREAD
175g butter
225g plain flour
60g golden caster sugar

BY HAND ONLY !!!  Rub the butter into the flour, add the sugar mix evenly, press into a greased and base lined tin.  Cook for approx 15-20 minutes at 180 degrees,leave to cool slightly and then, top with a can of banoffi, sliced bananas and then the crumble mix.  Bake for 20 minutes, leave to cool and cut up in to squares.

BANOFFI
Place a tin of condensed milk in a deep saucepan and bring to the boil, (as this cooks for 3-4hrs I recommend doing a few tins, as they keep for years) and simmer for 3-4 hours, YOU MUST NOT LET THE WATER DROP BELOW THE TOPS OF THE CANS, if you do they are likely to blow up.  Once boiled leave to cool, if you open while hot the liquid will explode out the can, which will be hot sugar and could burn badly.  It is like a self contained pressure cooker.

CRUMBLE
175g butter
225g plain flour
100g caster sugar golden
50g crushed oats or granola

Rub the butter into the flour mix in the rest of the ingredients and top the cake, and bake for approx 20 minutes.