Recipe: Millionaire's shortbread /Julie request

This is a recipe by a Scottish woman so the ingredients are listed in amounts I'm not real good at translating...I'm not use to measuring flour, butter, sugar, and cornstarch in ounces...
oh...JULIE....can you somehow translate this into tablespoon/teaspoon/or cups when you get a chance? If you have time...I'll help you with your American language lessons...LOL This recipe looks so good and I want to try it myself!!
Thanks for bringing it to our attention Camilla!! :-)

Chocolate toffee shortbread (Millionaire's shortbread !!)

SHORTBREAD
175 g Butter (6 oz)
175 g Granulated sugar (6 oz)
225 g Plain flour (8 oz)
60 g Cornflour (cornstarch) (2oz)
1 ts Baking powder
CARAMEL
175 g Granulated sugar (6 oz)
175 g Butter (6 oz)
450 g Condensed milk (15 oz)
1 tb Syrup
Few drops of vanilla extract
MMMMM----------------------------TO FINISH---------------------------------
175 g Dark plain (semisweet-- chocolate )(6 oz)


To Make Shortbread:
Cream together the butter and sugar, beating very well. Sift together the
flour, cornflour and baking powder and beat into the butter and sugar.
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1
to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF)
for 20 minutes (or until golden brown).
Take the tin out of the oven and set aside to cool for 10 minutes while you make the caramel.
To Make Caramel:
Put all the ingredients for the caramel - except the vanilla - into a
saucepan. Over a moderate heat, stir until the butter has melted and the
sugar dissolved completely. Then bring the mixture to the boil and boil
for 5 to 7 minutes.
Take the pan off the heat, stir in the vanilla and continue stirring for
2-3 minutes to cool it slightly. Then pour it over the shortbread.
Leave to cool completely.
To finish, melt the chocolate over hot water (not overheat !!) and pour it
over the caramel layer.
When it is cool, mark into squares with a sharp knife (makes 12 - 16).
Store in airtight container.
From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990