Salted caramel millionaire's shortbread recipe

1. Line a 18 x 27cm rectangular cake tin with nonstick baking paper. Heat the oven to gas 4, 180°C, fan 160°C.
2. For the shortbread base, put the butter and sugar in a bowl and beat with a wooden spoon until pale and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 mins until pale golden. Set aside to cool.
3. Meanwhile, make the salted caramel. Put the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 mins, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.
4. The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in the salt, then pour the caramel over the shortbread and leave to cool for 1 hr or until just set.
5. For the topping, melt the chocolate in a bowl placed over a pan of barely simmering water, being careful not to let the bowl touch the water (or melt in the microwave in short bursts, stirring regularly). Pour the melted chocolate over the caramel, spreading out to an even layer if needed, then leave in a cool place to set. Cut into squares to serve, the shortbread will keep in a tin for up to 1 week.

Tip: To make a classic millionaire's shortbread, cook as above and omit the salt from step 4. For a hint of salt, you could add just a pinch or sprinkle some sea salt flakes over the melted chocolate topping to finish instead.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.