SALTED CARAMEL MILLIONAIRES’ SHORTBREAD
Shortbread: 125g unsalted butter, 50g caster sugar, 175g plain flour
Caramel: 315g condensed milk, 90g light soft brown sugar, 90g unsalted butter, 3 tsp cocoa powder, 1 tsp sea salt flakes.
Topping: 250g white chocolate, 50g dark chocolate
Shortbread: rub the butter into the sugar and flour, continue to mix until you have a soft dough (or combine flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs, then add the sugar and pulse until combined). Press or roll into a 20cm square baking tin which is at least two inches deep. Prick all over with a fork, bake for 20 minutes at 160C until golden. Leave to cool.
Caramel: melt the butter in a heavybased saucepan, add the sugar and stir until melted. Add the condensed milk and whisk together.
Add the cocoa powder, bring to the boil, whisking all the time. Remove from the heat and pour over the shortbread. Leave to cool, then sprinkle over the sea salt.
Topping: melt both chocolates separately. Spread the white chocolate over the shortbread evenly and leave to set.
When set use a pastry brush to randomly brush over the dark chocolate. Leave to set, cut into squares and then serve.