Millionaire’s shortbread

The combination of sea salt and black treacle balances the sweetness of this classic bake perfectly.

CUTS INTO 20 SQUARES

PREP 40min, plus chilling, cooling and setting COOK about 35min

FOR THE BASE

• 225g unsalted butter, plus extra to grease

• 275g plain flour

• 125g caster sugar

• Pinch flaked sea salt

FOR THE TOPPING

• 225g unsalted butter, in small pieces • 397g tin condensed milk • 175g caster sugar • 3tbsp golden syrup • 1tbsp black treacle • ½tsp vanilla extract • ¼tsp flaked sea salt • 225g dark chocolate, roughly chopped

1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line the base and sides of a 23 x 33cm tin with baking parchment.

2 For the base, pulse butter and flour in a food processor until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips. Pulse/stir in sugar and salt. Tip the mixture on to a work surface and bring together with your hands. Press into the prepared tin and level as best you can. Prick base all over with a fork and chill for 15min.

3 Bake the shortbread for 25min until lightly golden; cool in tin.

4 Meanwhile, make the caramel topping. Put butter, condensed milk, sugar, syrup and treacle into a pan; stir constantly over low heat until butter has melted and mixture is combined. Increase heat to medium, bring very slowly to the boil, stirring occasionally, then simmer gently for 8-10min, stirring constantly, until it is a deep caramel colour. Stir in vanilla and sea salt, then pour over the shortbread. Leave to set at room temperature for 1hr.

5 Melt chocolate in a heatproof bowl set over a pan of gently simmering water. Pour over caramel and spread to level; chill until set.

6 To serve, transfer to a board and cut into squares.

TO STORE Keep in an airtight container in the fridge for up to a week.

PER SQUARE: CALS 408; FAT 23G; SAT FAT 15G; CARBS 45G