Millionaire's Shortbread

Method

1. Line two 8-inch square baking tins with parchment.

2. Mix the flour and sugar and rub in the butter until combined and it looks like rough breadcrumbs. Knead until a smooth dough forms. Press the dough into the tin evening it throughout. Place it into the fridge for at least a half an hour.

3. Preheat your oven to 180ºC/gas mark 4 and bake the base for 25 minutes until a very light golden colour. Allow it to cool completely in the tin.

4. Place all the ingredients for the caramel filling into a heavy based saucepan and place it over a low heat until the sugar has melted. Bring to the boil using a sugar thermometer to ensure it gets between 113ºC and 116ºC. Then lower the heat back down and stir continuously at a simmer for about ten minutes until it begins to thicken.

5. Pour the caramel over the shortbread using a spatula to get it all out of the saucepan. Spread it out and set it aside to cool. If your kitchen is warm, you can transfer it to the fridge to help firm it up.

6. Melt the chocolate and butter in a bowl over a simmering saucepan of water. Scoop it over the cooled caramel, spread it and allow to firm up. Cut into squares with a hot knife.