September 22nd, 2016
From Brownies, Blondies and other Traybakes, published by Ryland Peters & Small
Preheat the oven to 150°C (300°F) Gas 2.
Cream together the sugar and butter in a large bowl until light and fluffy. Sift over the flours and mix together with the salt and vanilla extract until just combined. Do not overwork the dough or the shortbread will be tough.
Press the dough in the base of the cake pan with your fingers or using the back of a spoon and bake for 45–50 minutes. Leave to cool in the pan on a wire rack.
Meanwhile, make the caramel topping. Put all the ingredients, except for the condensed milk, into a pan and stir over a gentle heat until the butter has melted and the sugar has dissolved. Add the condensed milk and increase the heat, stirring frequently, being careful not to let the base of the mixture catch. Bring to the boil, still stirring every now and then, until the mixture has thickened and turned a deep golden colour. Remove from the heat and leave to cool slightly. Pour the warm caramel over the cooled shortbread base and leave to cool completely.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Do not let the base of the bowl touch the water. Once melted, leave to cool slightly before pouring the chocolate over the cold caramel. Leave to cool completely before pushing the base of the pan out and cutting into 16 squares to serve.