Salted Caramel Shortbread

Directions

1. 1
   Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper.
2. 2
   Heat the oven to 180c.
3. 3
   Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light.
4. 4
   Next, beat in the flour until it forms a soft dough.
5. 5
   Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
6. 6
   Place the caramel ingredients into a large saucepan over a medium heat.
7. 7
   Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
8. 8
   The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.
9. 9
   Stir in a teaspoon of salt (trust me!)
10. 10
    and then pour the caramel over the shortbread and leave to set for about an hour.
11. 11
    Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted.
12. 12
    Pour the melted chocolate over the caramel, and leave in a cool place to set.
13. 13
    Once set, cut into squares and serve, or keep in a tin for up to 1 week.