175g butter, softened
1/3 cup caster sugar
1 egg yolk
1 cup plain flour
1/3 cup self-raising flour
395g can sweetened condensed milk
2 tablespoons golden syrup
200g dark chocolate, chopped
2 teaspoons vegetable oil
EDIBLE CHOCOLATE CHIP COOKIE DOUGH
250g butter, softened
1 1/4 cups firmly packed brown sugar
1/4 cup caster sugar
1 teaspoon vanilla extract
2 1/4 cups plain flour
1/2 teaspoon table salt
400g dark chocolate, finely chopped
Step by Step Instructions
Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges on all sides.
Using an electric mixer, beat 150g butter, sugar and egg yolk until light and fluffy. Sift flours over butter mixture. Stir until just combined. Press mixture evenly over base of pan. Bake for 15 to 18 minutes.
Meanwhile, combine condensed milk, golden syrup and remaining butter in a small saucepan over medium heat. Cook, stirring, for 15 minutes or until mixture is golden brown and thickened. Working quickly, pour caramel over base in pan. Smooth surface. Bake for 10 minutes or until dark golden. Cool. Refrigerate for 3 hours or until chilled.
Make Edible Chocolate Chip Cookie Dough: Using an electric mixer, beat butter, sugars and vanilla until pale and creamy. Sift flour and salt over butter mixture. Stir until just combined. Add chocolate. Using hands, knead dough to evenly distribute the chocolate (see notes). Spread cookie dough over caramel layer. Refrigerate for 30 minutes.
Place the chocolate and oil in a microwave-safe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 to 2 minutes or until melted and smooth. Pour chocolate mixture over cookie dough layer. Refrigerate for 1 hour or until set. Cut into fingers. Serve.