Meanwhile for the topping heat the butter condensed milk and golden syrup in a saucepan stirring. Bake the shortbread in the center of the oven for 20 to 25 minutes until its a light golden brown color. Cook over medium heat stirring frequently until mixture registers 236-239 about 20 minutes.
Remove from the heat and leave to cool slightly.
Set aside to cool. Cook over medium heat stirring frequently until mixture registers 236-239 about 20 minutes. Bake the shortbread in the center of the oven for 20 to 25 minutes until its a light golden brown color. Remove from the oven and let it cool in the tin.
