Millionaire's Shortbread

Millionaire's shortbread is the prince of British teatime bakes: a buttery shortbread base, thick golden caramel and a glossy chocolate topping in three-layered, sinfully good squares.

The base

1. Beat the soft butter fluffy with the icing sugar, add the wheat flour, and quickly knead it into a dough that just comes together.

2. Press it evenly into a baking-paper-lined tin, prick it with a fork, and bake it at 170 °C for 20 minutes. Cool it completely.

The caramel and the topping

3. Melt the butter, the sugar and the cream together with a pinch of salt over a low heat.

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

5. Pour the hot caramel onto the cooled base, smooth it, and set it firm completely in the fridge.

6. Spread the melted dark chocolate over it, and before it sets, drag waves through it with a fork. Once set, slice it with a hot, dry knife.

Tip: If you do not cook the caramel thick enough, it runs out at the sides when sliced. It is right when it falls slowly, in a ribbon, off the spoon.