Millionaires Caramel Shortbread

Instructions

1. Make the Shortbread 1. Preheat oven to 160°C fan (180°C conventional). 2. Line a 20 cm square tin with baking parchment. 3. Cream together the goat butter and caster sugar until pale and fluffy. 4. Add flour and salt; mix until it forms a crumbly dough. 5. Press evenly into the tin and prick all over with a fork. 6. Bake 20–25 minutes, or until lightly golden around the edges. 7. Cool completely in the tin.
2. Make the Goat-Milk Caramel Slower than using condensed milk, but incredibly smooth and flavourful. 1. Add goat milk to a saucepan and simmer gently to reduce by about one-third (10–15 minutes). 2. Add goat butter, brown sugar, and golden syrup. 3. Cook over medium-low heat, stirring continuously, until thickened — about 20–25 minutes. It should reach soft-ball stage (112–116°C) if using a thermometer. 4. Stir in vanilla and salt. 5. Pour over the cooled shortbread and smooth the top. 6. Let set at room temperature for at least 45 minutes.
3. Chocolate Layer 1. Gently melt chocolate and goat butter together in a heatproof bowl over simmering water. 2. Pour over the caramel and tilt the tin to spread evenly. 3. Let cool for 5–10 minutes, then score the chocolate lightly into squares (this prevents cracking later). 4. Chill in the fridge 1 hour, then slice with a warm sharp knife.
4. Tips for Best Results • Goat butter melts faster, so keep an eye on the caramel to avoid splitting. • For a firmer caramel, add an extra tablespoon of golden syrup. • For a super-smooth cut, warm the knife under hot water each time.