Preheat the oven to 180C/350F/Gas mark 4
Sift the flours into a bowl and rub in the butter until the mixture resembles fine bread-crumbs. Stir in the sugar and mix well. Turn or spoon the mixture into a greased shallow baking tin, and press down firmly, and evenly. Bake for 20 to 25 minutes until golden brown.
For the topping, place the butter, syrup and sugar in a pan and stir over a low heat until the butter melts. Bring to the boil, reduce the heat and simmer for about 5 minutes until the mixture turns golden brown. Carefully, stir in the condensed milk and mix well. Allow the mixture to cool slightly before pouring over the shortbread base. Spread the caramel to the edges then cool until the mixture sets.
For the decoration, melt the carob chips and spread the melted carob over the top of the caramel shortbread. Mark into fingers before the carob sets then cut when cold and serve.
