Millionaire's Shortbread

Ingredients

• 225g plain flour
• 30g cornflour
• 75g caster sugar
• 200g cold unsalted butter, cubed
• ¼ tsp fine salt
• 1 x 397g tin sweetened condensed milk
• 100g soft light brown sugar
• 50g unsalted butter
• 2 tbsp golden syrup
• 200g dark chocolate (about 70% cocoa)
• 25g unsalted butter
• 1 tsp flaky sea salt (optional)

Method

1. Heat the oven to 170°C (150°C fan) and line a 20 x 20cm square tin with baking paper, leaving an overhang for lifting later.
2. Rub the cold cubed butter into the flour, cornflour, caster sugar and salt with your fingertips until the mixture looks like fine breadcrumbs and just begins to clump when pressed.
3. Tip into the lined tin and press down firmly and evenly with the back of a spoon. Bake for 20–25 minutes until pale golden and just firm to the touch. Set aside while you make the caramel — it should still be warm when the caramel goes on.
4. Combine the condensed milk, light brown sugar, butter and golden syrup in a heavy-bottomed saucepan over a low-medium heat. Stir constantly with a silicone spatula, scraping the base of the pan, for 8–10 minutes until the mixture has thickened, turned a deep amber and pulls away from the pan in glossy sheets.
5. Pour the caramel over the warm shortbread and spread to the edges. Leave at room temperature for at least 30 minutes until set but still soft enough to yield under gentle pressure.
6. Melt the dark chocolate and butter together in a heatproof bowl set over barely simmering water, stirring until completely smooth and glossy. Pour over the caramel and tilt the tin to level, or smooth gently with an offset spatula.
7. Scatter with flaky sea salt while the chocolate is still wet, then chill for around 1 hour until the chocolate is firm with a faint sheen.
8. Lift out using the paper overhang. With a sharp knife warmed under hot water and dried, cut into 12 neat squares — you want a clean chocolate snap, a chewy caramel pull and a crisp, buttery base in every bite.