Millionaire's Shortbread

For the Shortbread

200 g flour

150 g cold butter

75 g fine sugar

¼ tsp salt

For the caramel

200 g white granulated sugar

30 g unsalted butter, room temperature, cubed

120 ml whipping cream, warmed

½ tsp fine sea salt

For the chocolate

100g milk chocolate

100g pure chocolate

50g white chocolate

Preparation

1. Rub the cold butter into the flour with your (cold) hands until it resembles coarse breadcrumbs. Then mix in the sugar and salt. Bring it together only enough that it holds when squeezed—don't knead it into a smooth dough.

   Press it gently but evenly into the tin, prick with a fork, then chill for 20–30 minutes before baking.

   The key is keeping the butter cold and not overworking the dough. Warm/soft butter becomes more thoroughly incorporated into the flour and can give you a denser, less "short" texture. Cold butter + minimal handling gives you that delicate, crumbly, slightly sandy proper shortbread you're looking for.

2. Bake for 40+ minutes until dry and slightly golden color starts developing. Let cool fully before layering caramel.

3. For the caramel melt the sugar in a thick bottomed pan on medium heat. Let a deep amber color develop - this is what creates that deep caramel flavor. Once done, take off fire and slowly stir in the butter. Then warm the cream and stir it in too. Put it back on the medium fire and cook it again. Once ready add the salt and pour over the shortbread. Let cool fully.

4. Melt the milk and pure chocolate au bain marie, and pour it over the cooled caramel layer. Then melt the white chocolate and make zigzag stripes and cross them 3-4 times vertically with a knife to pattern score. Cool in the fridge overnight.