Millionaire’s shortbread

Instructions

1. Heat the oven to 180C/160C fan/gas 4. Grease a deep 20-22cm baking tin.
2. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened St Helen's Farm butter until the mixture becomes fine breadcrumbs.
3. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the dough with a fork. Bake for 20 minutes or until lightly golden. Leave to cool in tin.
4. Once cool, pour the premade Goat's Milk caramel (recipe link in the description). Use a spatula or a spoon to spread evenly.
5. For the chocolate topping, Melt the 200g of chocolate in a heatproof bowl over a saucepan with about 4cm of water. Stir the chocolate til melted. Pour over the caramel and leave to set. Cut in 24 squares.