Chocolate and hazelnut millionaire’s shortbread

These sweet squares are a classic but this version has a lightly spiced chocolate base and a pinch of sea salt to balance out the sweetness.

MAKES 9

FOR THE SHORTBREAD BASE

* 120g cold unsalted butter, diced,

plus extra for greasing

* 150g plain flour

* 50g caster sugar

* 20g cocoa powder

* ½tsp ground cinnamon

* ¼tsp ground cardamom

* ¼tsp salt

FOR THE TOPPING

* 160g blanched hazelnuts

* 1 x 397g can condensed milk

* 100g light brown sugar

* 125g unsalted butter

* 1tsp flaky sea salt

* 120g dark chocolate

* Small handful of cacao nibs

(optional)

1 Preheat the oven to 200°C/180°C fan/ gas mark 6.

2 Grease a 20cm square cake tin and line with baking paper, leaving an overhang to help you lift the shortbread out later.

3 Place all the shortbread ingredients into a bowl. Use your fingertips to rub the butter into the dry ingredients until crumbly. Knead and squeeze the dough a few times in the bowl to bring it together in clumps.

4 Tip the dough into the prepared tin and press it down evenly into all the corners. Use the back of a spoon to smooth it out. Bake for 20-25min until cooked through, then leave to cool completely.

5 Add the hazelnuts to a baking sheet and roast in the oven for 10min until fragrant and golden. Remove from the oven and let cool before chopping them roughly, leaving a few whole.

6 To make the caramel layer, add the condensed milk, sugar, butter and salt to a saucepan. Heat over a medium-low heat until the butter and sugar melt. Stir continuously for 8-12min until the caramel thickens and starts to darken in colour. It’s quite easy for the caramel to catch at the bottom of the pan, so be sure to keep stirring, especially in the corners.

7 Remove from heat, stir in the hazelnuts to coat and then pour this mixture onto the biscuit base, spreading it in an even layer. Let it cool and firm up for 15min.

8 Melt the chocolate in the microwave or in a bowl set over a pan of simmering water. Pour the chocolate onto the caramel layer and tilt it about so it covers all the caramel. Top with the cacao nibs (if using). Chill in the refrigerator for 10-15min until set. When it’s firm enough to cut, remove from the tin and use a hot knife to cut into neat squares or bars.