MILLIONAIRE’S SHORTBREAD

MAKES 12 SQUARES INGREDIENTS

For the shortbread:

■ 175g plain flour

■ 90g cornflour

■ 85g caster sugar

■ 20g icing sugar

■ 180g butter, softened

■ a drop of vanilla extract

FOR THE CARAMEL AND WHITE CHOCOLATE GANACHE FILLING:

■ 265g sugar

■ 165g cream

■ 115g butter

■ 300g white chocolate chips

■ 1 teaspoon sea salt flakes

FOR THE TOPPING

■ 400g milk chocolate, broken into pieces

■ a sprinkle of sea salt flakes

METHOD

Line a 20 x 20cm baking tin with baking parchment.

Put the plain flour, cornflour, caster sugar, icing sugar, butter and vanilla extract into a food processor and blitz until a dough is formed.

Gently knead the dough together on a clean worktop dusted with some flour. Shape it into a rectangle and roll it out before pressing it down into your tin. Prick the dough all over with a fork and then place in the fridge for about 30 minutes to chill.

Preheat the oven to 180°C.

For the filling, add the sugar to a clean, heavy bottomed, medium saucepan and put on a medium-high heat. Stir the sugar with a wooden spoon or heat-resistant spatula. The sugar will first form clumps and then melt into an amber-coloured liquid. Be very careful not to allow it to burn at this stage.

Once the sugar is completely melted with no lumps, carefully add in the butter. The caramel will bubble up once you add in the butter so be very careful as you stir it through.

After the butter is fully melted and combined, slowly add in the cream and continue to stir.

Remove from the heat and add in the sea salt.

Place the white chocolate chips into a bowl. Pour the warm caramel sauce over the white chocolate chips and stir until fully melted.

Leave to one side to cool down.

Take the dough out of the fridge and bake for about 20 minutes until just golden brown on the edges. Allow to cool fully.

Pour the caramel ganache on top of the baked shortbread and place back in the fridge for 40-60 minutes.

To make the topping, melt the chocolate in a microwave-safe bowl in the microwave for 30-second intervals until fully melted. Stir at each interval to prevent the chocolate from scorching.

Remove the shortbread and caramel from the fridge, and pour the milk chocolate over.

Return to the fridge for about an hour to set, then remove from the tin, place on a board, add a sprinkle of sea salt flakes and cut into squares with a hot knife.

These will keep in an airtight container for up to five days.