Salted Caramel Shortbread

Preheat the oven to 180°C (Fan 160°C, gas mark 4). Grease and line a 20cm cake tin.

Rub the butter, sugar and flour together in a bowl to make a rough dough for the shortbread. Press the dough into the cake tin and prick all over with a fork.

Bake the dough in the oven for five minutes, then reduce to 150°C (fan 130°C, gas mark 2) and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Sprinkle with sea salt.

Place all the ingredients for the caramel in a saucepan and bring to the boil, then simmer for 10 minutes until the mixture starts to thicken. Pour the caramel mixture over the shortbread and chill in the fridge until the caramel has hardened slightly.

Melt the milk and dark chocolate in separate bowls set over pans of simmering water. Once melted, pour the milk chocolate over the caramel and smooth using a palette knife, then drizzle the dark chocolate in rows over the milk chocolate.

Chill in the fridge again until the chocolate has set, then cut into at least 12 squares.