- For the shortbread:
- 150g butter at room temperature.
- 100g caster sugar
- 180g plain flour
- 55g rice flour
- 1/4 tsp baking powder
- Pinch of salt (unless using salted butter)
- For the caramel:
- 150g sugar
- 150ml double cream
- 1 tsp course sea salt
- 120g chocolate, milk or dark
Firstly make the shortbread. Preheat the oven to gas mark 3, 170'C. Grease and line a rectangular baking tin.
Cream the butter and sugar together with an electric beater or mixer until light and fluffy. Sift over the flours baking powder and salt, and combine until the mix resembles breadcrumbs. Press the mix into the tin using the back of a spoon and smooth over. If the butter is too cold, the mix may seem dry and not come together so well.
As the shortbread cools, make the caramel. Sprinkle a thin layer of sugar onto a heavy-based saucepan over a medium heat. As the sugar starts to melt, sprinkle over another layer of sugar. Continue to gradually add more sugar. NEVER stir the caramel as it will crystallize a be spoilt. Swirl the sugar a little in the pan instead if needed. After all the sugar has melted, keep heating and swirling until almost coca-cola coloured. Now pour in the cream and salt, being careful as the sugar may spit. Heat until 108'C or until the caramel coats the back of a spoon, and transfer to a bowl to cool.
Now break up all the chocolate into a bowl. Even if you're not a fan of dark chocolate, try to use a little as the chocolate will set slightly harder, which contrasts really well against the soft, gooey caramel. Heat the bowl of chocolate over a pan of simmering water until melted.