Eat millionaire shortbread

INGREDIENTS

For the shortbread base: 100g hazelnuts

130g salted butter, cold and cubed 175g plain flour

45g caster sugar

For the topping:

200g salted butter

200g caster sugar

397g tin condensed milk

4 tbsp golden syrup

Sea salt

150g dark chocolate

125g white chocolate

METHOD

1. Heat the oven to 180°C (160°C fan, Gas Mark 4) and butter a 20cm square tin that’s at least 4cm deep (a loose bottom is a bonus).

2. Toast the hazelnuts for a few minutes in a dry frying pan over a low heat until your kitchen smells warmly nutty. Let the hazelnuts cool so you can rub off their papery skins. Then roughly chop them.

3. To make the shortbread, rub together the butter, flour and sugar as though you’re making a crumble.

4. Tip this mix into your tin and press it down firmly using your knuckles. Tip the nuts on top and press them into the base.

5. Bake for about 25-30 minutes, until pale golden brown.

6. To make the caramel, put the butter, sugar, condensed milk and golden syrup in a saucepan and stir over a low heat until smooth.

7. Crank up the heat until the caramel bubbles vigorously, then turn it down and let it simmer for about 15 minutes, stirring all the while, until you can feel that it’s thickened and the colour has shifted from creamy beige to latte.

8. Taste the caramel, adding salt pinch by pinch until it’s sufficiently delicious.

9. Tip this over the shortbread and leave it at room temperature to set.

10. In two separate bowls, melt the dark and white chocolate in the microwave or over a pan of simmering water (making sure the bowl doesn’t touch the water).

11. Pour the dark chocolate on top of the caramel, jiggling the tin so the chocolate lands evenly. On top of that, drizzle the white chocolate and use a knife to marble it (what’s more luxurious than marble?).

12. Leave it to set at room temperature for a couple of hours and then cut it into squares using a sharp knife that’s been warmed under a hot tap.