Chocolate millionaire's shortbread

Serves: 20

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 200 gram(s) (7oz) plain flour
• 25 gram(s) (1oz) cornflour
• 25 gram(s) (1oz) cocoa
• 175 gram(s) (6oz) unsalted butter, cubed
• 75 gram(s) (3oz) golden caster sugar
• 397 gram(s) can caramel dulce de leche (we used Nestlé Carnation Caramel, £1.78 for 397g from Asda)
• 200 gram(s) (7oz) plain or milk chocolate, broken into squares
• A 23cm/9in loose-based round tin, lined with non-stick baking paper

Method

1. Preheat oven to gas mark 4/180?C (160?C in a fan oven). Put flour, cornflour, cocoa, butter and sugar into a processor. Blend till mixture forms crumbs, then pulse a little more till it forms a ball.
2. Next, turn out onto a lightly floured surface and knead to combine. Press into prepared tin and bake for 20mins, till firm to touch. Remove from oven and cool.
3. Spread caramel over chocolate shortbread. Then put chocolate into a heatproof bowl and microwave on high for 2mins, to melt (alternatively, rest over a pan of simmering water). Spoon on top of caramel, spreading evenly, to cover.

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