What can I say? This is the most perfectly decadent teatime treat in my collection. It is made all the more special with the addition of some golden salt crystals that I picked up in Duty Free!
You could easily substitute this golden finish with the pink of Himalayan Pink Rock Salt, which I think would look rather spectacular against a rich chocolate topping.
Hands up who’s salivating right now…
You will need a brownie tin of approx 20cm x 30cm
160°C Oven Pre-heated
Gas Mark 3
For the Shortbread:
225g unsalted butter
100g caster sugar
275g plain flour
For the Salted Caramel:
397g can of condensed milk
175g unsalted butter
175g caster sugar
60ml golden syrup (approx 4tbsp)
1tsp sea salt flakes
For the Chocolate layer:
150g milk chocolate
150g dark chocolate
(or 300g of either one!)
- Put all of your Shortbread ingredients into a mixer and combine into a satisfying lump of cookie dough.
- Press the dough into the bottom of a greased or lined brownie tin and prick all over with a fork to ensure an even bake.
- Bake the shortbread for 35 minutes until golden and leave to cool on a wire rack.
- Scrape a whole tin of condensed milk into a heavy saucepan along with all the other Caramel ingredients, barring the salt, and turn on the heat very low. Your first job is to melt the butter, which should take 3-4 minutes. You will then need to turn the heat up to medium-low and bubble the mixture gently for around 10 minutes, stirring and watching all the time to prevent burning. The caramel is ready when it is a golden tan colour and nicely thick.
- Remove the caramel from the heat and stir through a teaspoon of good quality salt flakes. Pour the hot caramel straight onto your shortbread, still in the brownie tin. Please do not even think about tasting the caramel from the saucepan as you will burn your tongue! Leave this to cool completely again.
- Melt your chocolate, either in a glass bowl over a pan of simmering water or gently and slowly in a microwave, until no lumps remain. Stir the chocolate for a few moments to cool it slightly before pouring this over your set caramel. Leave this to cool and harden at room temperature to preserve its shine.
- For an extra hit of salt, sprinkle some attractive looking salt flakes over the chocolate layer while still wet so that they will stick into the chocolate as it hardens. I use a gold rock salt from France but think that Himalayan Pink salt would look incredible too.
- I recommend chilling the shortbread in the fridge for at least 30 minutes before attempting to cut into individual slices with a hot knife.