Name: Millionaire's shortbread
Total time: 1 h
Yield: Makes 20 squares
Ingredients: 200g milk or dark chocolate, chopped; 200g cold butter, cubed plus more for the tin; 275g plain flour; 100g caster sugar; 397g can condensed milk; 150g soft light brown sugar; 150g butter; ½ tsp sea salt flakes, plus a pinch

200g milk or dark chocolate
chopped

SHORTBREAD

200g cold butter
cubed plus more for the tin
275g plain flour
100g caster sugar

CARAMEL

397g can condensed milk
150g soft light brown sugar
150g butter
½ tsp sea salt flakes
plus a pinch

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Grease and line a 20cm brownie or square tin. Put the flour, sugar and butter in a food processor and pulse until it forms a dough. Press the dough into the base of the tin, and press into the corners with your fingertips. Prick with a fork and bake for 20 minutes until golden and dry. Leave to cool.
step 2
Put the caramel ingredients in a small pan over a medium low heat and cook, continually whisking for 2-3 minutes until the sugar has melted. Cook whisking for a further 6 minutes until thickened. Pour over the cooled shortbread, smooth over, cool to room temperature, and chill until set (about 2 hours). You can freeze to speed this up if you like.
step 3
Melt the chocolate in the microwave or in a heatproof bowl over a pan of simmering water until smooth and glossy. Leave to cool slightly, then pour over the set caramel. Cool again until set. Sprinkle with a pinch more salt and cut into squares with a hot knife to easily go through the chocolate. Best stored in fridge for up to 3 days.