Salted Caramel Shortbread

1. 1

   Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper.

2. 2

   Heat the oven to 180c.

3. 3

   Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light.

4. 4

   Next, beat in the flour until it forms a soft dough.

5. 5

   Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.

6. 6

   Place the caramel ingredients into a large saucepan over a medium heat.

7. 7

   Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.

8. 8

   The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.

9. 9

   Stir in a teaspoon of salt (trust me!)

10. 10

    and then pour the caramel over the shortbread and leave to set for about an hour.

11. 11

    Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted.

12. 12

    Pour the melted chocolate over the caramel, and leave in a cool place to set.

13. 13

    Once set, cut into squares and serve, or keep in a tin for up to 1 week.

* Per serving · 4 servings · Values may vary.

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