Classic millionaire’s shortbread

Ingredients

• milk or dark chocolate 200g, chopped
• cold butter 200g, cubed plus more for the tin
• plain flour 275g
• caster sugar 100g
• condensed milk 397g can
• soft light brown sugar 150g
• butter 150g
• sea salt flakes ½ tsp, 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.

Nutritional data

• kcals 345
• fat 19.3g
• saturates 12g
• carbs 38.8g
• sugars 28.2g
• fibre 0.8g
• protein 3.7g
• salt 0.6g