Millionaire's Shortbread

1. For the base, cream the soft butter with the icing sugar, add the flour and bring together into a dough.

2. Press into a lined tin, prick all over and bake at 170°C for 20 minutes. Cool.

3. For the caramel, melt the butter, sugar and cream together over low heat.

4. Cook for 8-10 minutes, stirring constantly, until thick and deep golden – this step cannot be rushed.

5. Pour the caramel over the cooled base and chill until completely set.

6. Spread over the melted dark chocolate and, before it sets, drag a fork through it in waves. Slice with a hot, dry knife once firm.

Tip: If the caramel is not cooked thick enough it oozes out of the sides when cut. It is ready when it falls slowly from the spoon in a ribbon.