Whisky Millionaires Shortbread

A decadent grown up version of everyone's favourite biscuit

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180°c. Grease and line a 8x8" tin, or equivalent rectangular size.

Step 2

In a bowl, combine the flour, salt and sugar. Add in cold, cubed butter and rub together between your fingertips until the dough is like fine breadcrumbs. Pour the mixture into the baking tray and gently press to form an even layer. Prick all over with a fork and bake in the preheated oven for 18-20 minutes, until just lightly colouring.

Step 3

Add all the caramel ingredients except whisky and salt to a heavy bottomed saucepan. Set over a low-medium heat and stir until melted together. Bring the mixture to a simmer. Add the whisky a splash at a time, tasting carefully between each addition and adjusting to your preference.

Step 4

Cook the mixture, stirring constantly, until it reaches 112°c on a sugar thermometer, feels thickened, and is a medium browned colour. This could take between 10 and 25 minutes, depending on the heat of the pan and how much whisky was added.

Step 5

Once it reaches the desired temperature for a soft setting caramel, quickly pour it over the shortbread base and give the tin a few firm taps to evenly distribute the caramel. Sprinkle generously with flaky sea salt. Place in the fridge to set for at least 1 hour.

Step 6

Melt the dark chocolate and butter together in a bowl over a pan of hot water, or in gradual bursts in the microwave.

Step 7

Pour the dark chocolate over the caramel and spread evenly with a pallete knife. Give a few firm taps to distribute and smooth the surface.

Step 8

Melt the white chocolate, either over the hot water or in the microwave (for a much shorter time because it is only a very small amount) then add to a small piping bag or sandwich bag. Cut a tiny bit of the end off the piping bag to produce a small, 1mm hole.

Step 9

Pipe thin lines of the white chocolate lengthwise onto the dark chocolate layer, about 1cm apart. With the lines of white chocolate perpendicular to you, gently drag a cocktail stick through the lines towards yourself, about 1.5cm apart. Then drag the cocktail stick through the lines going away from yourself, in between the lines you just made. Ta da! You have feathered your chocolate.