Directions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a bowl, mix the flour, sugar and butter with your fingertips. You must obtain the consistency of a "pâte sablee", a "sandy dough". In a buttered dish, preferably rectangular, pour in this mixture and spread evenly. Bake for 20 minutes. Let it cool.
3. In a saucepan, mix the condensed milk, the brown sugar, and the honey and boil. Cook over low heat for 5 minutes without stirring. Remove the caramel from heat and mix with a spoon: the mixture should be thickened. Pour the caramel over the shortbread base and put it in the refrigerator once the caramel has cooled.