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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.