My Millionaire Shortbread

Ingredients

Makes 1 brownie tray

Shortbread

• 160g butter, room temperature

• 80g caster sugar

• 175g plain flour

• 65g semolina

• 1 good pinch salt

Caramel

• 175g butter

• 175g caster sugar

• 60g golden syrup

• 1 × 397g tin condensed milk

• ½ tsp salt

Chocolate top

• 170–200g dark chocolate

• 1–1½ tsp neutral oil

Method

Heat the oven to 170°C (fan) and neatly line the brownie tray with baking parchment.

Cream the butter and sugar for the shortbread until pale. Add the flour, semolina and salt and mix until combined. Press evenly into the lined tray and bake for 18–22 minutes, until lightly golden. Set aside to cool slightly.

For the caramel, combine all ingredients in a heavy-based saucepan. Bring to a gentle simmer over medium heat, whisking constantly. Cook for 10–15 minutes until thick, glossy and deep golden. Pour over the shortbread, smooth the surface and chill until fully set.

Melt the chocolate with the oil, then pour over the caramel. Spread evenly and chill until firm. Slice with a hot knife.

Hot tip: exceptionally soft butter is your friend when making shortbread