Preparation Notes: To store- Keep wrapped in clingfilm in the fridge for up to 10 days.
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Yields:
25
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Ingredients
175g
(6oz) plain flour
50g
(2oz) rice flour
75g
(3oz) caster sugar
200g
(7oz) salted butter, chilled and cut into cubes
350g
(12oz) dark chocolate, chopped
Gold leaf, optional
For the caramel
175g
(6oz) salted butter
175g
(6oz) caster sugar
100g
(3½oz) golden syrup
1 x 397 g tin condensed milk
1tsp.
vanilla extract
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with parchment. In a food processor, whiz both flours and sugar with 175g (6oz) butter until mixture comes together into large clumps. Press into the prepared tin and level as best you can. Prick base all over with a fork and chill for 15min.
Step 2
Bake for 18-20min until lightly golden; leave to cool in tin.
Step 3
Meanwhile, put all caramel ingredients except vanilla into a pan; whisk over a low heat to dissolve sugar. Bring to boil, then simmer for 10min, whisking constantly, until it turns a caramel colour. Stir in vanilla, then pour the caramel over the shortbread. Leave to set at room temperature for 1hr.
Step 4
Melt chocolate and remaining 25g (1oz) butter in a heatproof bowl set over a pan of gently simmering water. Pour chocolate mixture over caramel; leave to set for 2hr in fridge or until solid. Press gold leaf, if using, on to surface. Cut into squares; serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
