Millionaire's Shortbread

Ingredients

• All-purpose flour or plain flour or maida - 1 1/2 cup
• Butter - 1 1/2 cup
• Soft brown sugar - 3 tbsp
• Butter - 50 g
• Soft brown sugar - 3 tbsp
• Condensed milk (Milkmaid) - 400 g
• Milk chocolate - 150 g

Instructions

1. 1Preheat the oven to 190°C (375°F) and grease a 23 cm / 9-inch square cake pan.
2. 2Sieve the all-purpose flour into a mixing bowl, then rub in 1 1/2 cups butter with your fingertips until the mixture resembles fine breadcrumbs.
3. 3Add 3 tbsp soft brown sugar and mix to bring the dough together into a firm ball; press the dough evenly into the prepared pan and prick the surface all over with a fork.
4. 4Bake in the preheated oven for 20 minutes until the base is lightly golden, then leave it to cool in the pan.
5. 5To make the caramel topping, place 50 g butter, 3 tbsp soft brown sugar and 400 g condensed milk in a non-stick saucepan and cook over medium heat, stirring constantly, until the mixture comes to the boil.
6. 6Reduce the heat and cook for 5 minutes, stirring, until the caramel is pale golden, thick and just starting to pull away from the sides of the pan.
7. 7Pour the hot caramel over the cooled shortbread base and leave it to cool until the caramel firms.
8. 8Melt 150 g milk chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water, and stir occasionally until smooth.
9. 9Spread the melted chocolate over the caramel layer and leave the tray in a cool place until the chocolate is set.
10. 10Cut into squares and serve. Optional: sprinkle with a little flaky sea salt before the chocolate fully sets for a delightful contrast.