Millionaire's Shortbread



For the Shortbread:

For the caramel filling (we used dulce the leche):

For the chocolate glaze:


For the shortbread:

In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract.

Add the flour and salt and beat until the dough just comes together.

Press onto the bottom of a (previously greased with baking spray) baking pan.

Bake on a previously pre-heated oven at 180°C for 20 minutes or until pale golden in color.

Remove from the oven and place in a wire wrack to cool while you make the filling.

For the caramel filling:

Place the golden syrup, butter and condensed milk in a large pan and cook over low heat.

The mixture should become thick and caramel brown in color (we used dulce de leche).

Pour the caramel over the baked shortbread and leave it to set.

For the chocolate glaze:

Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water.

Pour the melted chocolate evenly over the caramel and leave to set.

Put in the refrigerator for 1 hour or until glaze becomes hard.

Remove the pan from the refrigerator 30 minutes before serving.

Cut the shortbread into pieces using a sharp knife.