Melted butter, for greasing
2 cups plain flour, sifted
1 cup self-raising flour, sifted
3/4 cup Chelsea Soft Brown Sugar
250g butter, diced
2 eggs
Extra plain flour, for dusting
395g tin condensed milk
2 Tbsp Chelsea Golden Syrup
1 cup sultanas
2 Tbsp Chelsea Icing Sugar, for dusting

Preheat oven to 180°C. Grease a 30 x 20cm slice tin with melted butter and line with baking paper.
Put flours, sugar and 200g of the butter in a food processor and process until it resembles breadcrumbs. Add eggs and process until it forms a dough.
Transfer dough to a lightly floured surface. Shape into a ball and cut in half. Press 1 half into prepared tin, set aside.
Form remaining dough into a log shape, wrap in baking paper and freeze for 20 minutes.

Heat condensed milk, syrup and remaining 50g butter in a saucepan over a medium heat, stirring until butter has melted.
Bring to the boil, then reduce heat and simmer 5 minutes, stirring occasionally until mixture thickens slightly and turns a light caramel colour. Cool for 10 minutes.
Pour mixture over dough in tin and scatter over sultanas.
Using a cheese grater, grate remaining dough over caramel and sultana mixture in an even layer. Bake 40-45 minutes or until golden. Set aside to cool. Cut into 20 squares and dust with icing sugar to serve. 

Tip: Replace the sultanas with your favourite dried fruit or nuts.