Toffee Tops

I've been making these bad boys since I was about 10 years old - they're my staple traybake :)

Ingredients
Base
7 oz plain flour
4 oz butter
1 egg, beaten with a little cold water
2 tbsp icing sugar
Filling
1 can condensed milk
3 oz brown sugar
2 tsp vanilla essence
2 oz butter
3 tbsp golden syrup
Topping
300 g milk chocolate

Method

1. Sieve the flour into a mixing bowl. Cut the butter in.
2. Rub in the butter either with your finger tips or a dough blender.
3. When the mixture resembles breadcrumbs, sieve in the icing sugar and mix through. 
4. Add in the egg mixture a bit at a time and bring the mixture together into a dough, adding as much egg as you need to do this without it going sticky or wet.
5. Turn out onto a floured surface and lightly knead into shape. 
6. Wrap in cling film and place in the fridge for 20 mins to relax.
7. Preheat oven to 200C. Turn dough out onto floured surface. Roll out to the size of the tray (6x12 is what I used).
8. Cover with greaseproof paper and baking beads and bake in the oven for 20 mins. 
9. Remove greaseproof and beads and return to the oven for 15 mins to brown. Allow to cool.
10. For the filling, put all the ingredients into a saucepan. Heat and stir, allowing everything to melt together.
11. Bring to the boil and allow to boil for about 30 seconds, stirring constantly. 
12. Pour over the cooled base and allow to set.
13. For the topping, melt the chocolate in the microwave and spread over the cooled filling.
14. Cut into 24 squares and enjoy.