TAMARIND MILLIONAIRE’S SHORTBREAD

MAKES 16 SQUARES

185g plain flour, sifted

75g coconut sugar or brown sugar

50g desiccated coconut

125g unsalted butter, melted,

plus extra for greasing

TAMARIND CARAMEL

15g unsalted butter

20g coconut sugar or brown sugar

2 tbs tamarind paste

395g can condensed milk

TOPPING

200g dark chocolate

50g unsalted butter, cut into cubes

Preheat oven to 200°C/180°C fan-forced. Grease a 20cm square tin with butter and line with baking paper, ensuring there is some overhang of paper above the edges so you can easily lift it out of the tin.

Combine flour, sugar, coconut, butter and a large pinch of fine salt in a mixing bowl until well mixed into a dough, then press into prepared tin, ensuring it is evenly distributed. Use a metal spatula or the back of a large spoon to firmly press mixture down. Bake on the middle shelf for 15 minutes, or until base is golden. Remove and set aside, leaving oven on.

While the base is in the oven, make the caramel. Melt the butter in a saucepan on a medium heat. Once melted, add sugar, a large pinch of fine salt, tamarind and condensed milk and stir together. Reduce the heat and simmer gently for about 5 minutes, or until coconut sugar has dissolved, stirring continuously.

Once the base is out of the oven, pour caramel on top of base and spread it evenly. Return pan to oven and bake for 10 minutes on the middle shelf, or until the caramel is no longer wobbly in the centre and has just started to brown on the edges. Remove and set aside to cool.

Once base and caramel have cooled, melt the chocolate for the topping. Break chocolate into chunks and place it in a heatproof bowl with the cubes of butter. Find a small or medium saucepan that the bowl fits on top of snugly. Fill the saucepan a third full with water and bring to the boil, then reduce to a steady simmer.

Place the bowl of chocolate on top, ensuring the bowl does not touch the water, and stir often until everything is melted. Pour chocolate over the caramel, spreading it evenly across the surface. Bang tin on the kitchen surface once or twice to help the chocolate settle evenly.

Cover tin very loosely with plastic wrap, making sure it does not touch the chocolate. Transfer tin to the fridge and leave to set for at least 1 hour. It is set when the chocolate has solidified and you can touch it without leaving an indent.

To serve, cut with a sharp knife into squares, wiping the knife with a damp cloth between cuts to prevent crumbs and caramel from catching on the chocolate.

NOTE: Store shortbread for up to 5 days at room temperature in an airtight container, or in the fridge if the weather is warm; let it come to room temperature before serving.

“The sourness of tamarind breathes new life into the classic millionaire’s shortbread, also known as caramel slice.”